Asian Chicken Salad

27 May

I hesitate to label things “Asian” because I don’t know any Japanese or other Asian that actually eats this salad. Regardless, I like the Asian-inspired flavors and the crunchy and sweet components of this dish. The weather lately has demanded lots of cool, refreshing salads and this salad does just that.


Ingredients List:

This salad makes two dinner and two lunches for the next day.

  • Salad greens (I prefer to use a leafy medley, since those greens are more nutrient dense than any romaine/iceberg combo)
  • Sugar snap peas, sliced
  • Bean sprouts
  • 2 cans mandarin oranges, drained and rinsed
  • Almonds
  • Wonton strips, cut into strips and fried
  • 4 chicken tenderloins

Salad dressing:

  • Rice vinegar
  • Sesame oil
  • Olive oil
  • Salt and pepper
  • Sesame seeds, toasted
  • Dash of sugar


1. Marinate the chicken in salt, pepper, sesame oil, and shoyu for about 15 minutes prior to cooking. Then, in a hot skillet, heat up some olive oil and cook chicken.

2. Combine all salad dressing ingredients. Before adding the sesame seeds, toast them in a pan. This will only take a few seconds, but truly adds great depth of flavor to the salad dressing.

3. Prepare the rest of your ingredients – mandarin oranges, bean sprouts, sliced baby snap peas, and salad greens. Combine in a bowl.

4. In a pan or wok with some vegetable oil, fry the wonton strips. I drizzled these with some sesame oil and shoyu also after frying to get an extra dash of flavor.

5. Add the chicken, almonds, fried wonton strips, and salad dressing to your salad and eat up!

The Boyfriend Rates It: 4.o

I have always loved “Asian” inspired salads. They are fresh, crunchy and citrus-y. The only thing that could make this salad any better would be fresh mandarins.


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