Asian Chicken Salad
Cuisine: American
Categories: Salads
Recipe Source: Miss Molly
This vibrant and flavorful salad is a delightful blend of textures and tastes, inspired by Asian cuisine. Tender chicken, crisp vegetables, crunchy nuts, and a tangy dressing come together in perfect harmony. It's a light yet satisfying meal that's perfect for lunch or a light dinner. Customize it with your favorite vegetables and protein for a personalized touch.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: 2 servings
For The Chicken
Ingredients:
- 1 lb chicken breast cut into strips
- 1/4 Cup Buttermilk
- 3 Tbsp Soy Sauce
- 2 Tbsp Honey
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 3 Cloves, minced
- 1 Tbsp grated Ginger
- 1 Tbsp Hot Sauce
- 2 Cups Panko Breadcrumbs
- 2 Tbsp Canola Oil
Directions:
- In a large zip top bag, add the chicken strips. Add the buttermilk, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and hot sauce and seal the bag, removing as much air as possible.
- Turn the bag so that the chicken is well coated, then let marinate at room temperature for 30 minutes or place in the refrigerator overnight.
- Preheat oven to 350. Line a baking tray with baking paper or foil, then place an ovenproof wire rack on top of it. Coat the rack with nonstick spray.
- Place the panko in a large, shallow dish. Working with a few pieces of chicken at a time, remove the chicken from the marinade and shake off any excess
- Place the chicken in the dish with the panko. With your right hand, pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated.
- Place the chicken on the baking sheet, leaving a little space between each tender. Repeat for remaining tenders.
- Drizzle with oil and Bake the chicken until golden brown and the juices run clear, 15 to 20 minutes.The time may be longer if your chicken pieces are larger and shorter if they are thinner.
For The Dressing
Ingredients:
- 1/2 Cup Greek Yogurt
- 2 Tbsp Honey
- 1 Tbsp Rice Vinegar
- 2 Tsp Dijon Mustard
- 1/2 tsp Sesame Oil
- a Pinch Salt
- 1-2 Tbsp Milk
Directions:
- In a small bowl, combine the Greek yogurt, honey, vinegar, mustard, sesame oil, and salt.
- Taste and add more salt as desired. If the dressing is too thick for your liking, stir in 1 to 2 tablespoons milk, until the desired consistency is reached.
For The Salad
Ingredients:
- 1 Head, Chopped Cos Lettuce
- 1 1/2 Cups, shredded Red Cabbage
- 1/3 Cup Slivered Almonds
- 1/2 Cup Fried Noodles
- 2, chopped Spring Onion
Directions:
- In a large salad bowl, toss the lettuce, red cabbage, and carrots.
- Arrange the chicken tenders on top.
- Drizzle with the dressing. Sprinkle with the noodles, almonds, and spring onion. Serve and Enjoy immediately.