Name: Asian Chicken Salad with Sesame Ginger Dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 10 ounces spring mix; 1/2 cup snow peas, cubed; 3/4 cup red pepper, julienned; 3/4 cup mandarin oranges, drained; 1/2 cup carrots, grated; 1/2 cup green onions, sliced; 1 pound boneless skinless chicken breasts; season with salt & pepper; garnish with sesame seeds, lime wedges and cilantro; 1/4 cup soy sauce; 1/4 cup rice vinegar; 2 tablespoons fresh ginger, minced or grated; 3 cloves garlic, minced; 2 tablespoons raw honey; 1 tablespoon sesame seeds; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 2 tablespoons sesame oil; 1 tablespoon olive oil

Description

This Asian chicken salad is full of flavor, texture, and bright colorful ingredients. An easy chicken salad recipe that can readily take the place of takeout! It’s packed with vegetables like snow peas and carrots, and then topped with a homemade sesame ginger dressing.

Ingredients

Scale

10 ounces spring mix
1/2 cup snow peas, cubed
3/4 cup red pepper, julienned
3/4 cup mandarin oranges, drained
1/2 cup carrots, grated
1/2 cup green onions, sliced
1 pound boneless skinless chicken breasts
season with salt & pepper
garnish with sesame seeds, lime wedges and cilantro

Sesame Ginger Dressing:

1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons fresh ginger, minced or grated
3 cloves garlic, minced
2 tablespoons raw honey
1 tablespoon sesame seeds
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons sesame oil
1 tablespoon olive oil

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Instructions

In a small bowl, mix together soy sauce, rice vinegar, ginger, garlic, honey, sesame seeds, black pepper, red pepper flakes, sesame oil, and olive oil. Mix until well combined and there is no more oil & vinegar separation.
Preheat the grill to medium-high heat, about 350°F-375°F.
Season both sides of chicken breasts with salt & pepper.
Place chicken on the grill and grill each side for 5-6 minutes, or until the internal temperature reaches 165°F. Remove chicken from the grill and let rest for 5 minutes, then sliced chicken.
In a large bowl place, fresh spring mix, snow peas, red pepper, carrots, green onions, mandarin oranges, sliced grilled chicken breast. Garnish with sesame seeds, fresh cilantro and lime wedges. Serve with Sesame Ginger Dressing.

Notes

To meal prep. I like to use small airtight tupperware containers when meal prepping this Asian chicken salad. Then I can grab them and build the salad whenever I want to eat it. The cut up vegetables will stay fresh in the fridge for about 3-4 days. Same goes for the chicken. You can choose to reheat the chicken or not – either way is equally delicious!