Experience a burst of vibrant flavors with this Quick and Easy Spicy Asian Chicken Salad. This delightful dish combines tender, marinated chicken breasts with a colorful medley of fresh vegetables, all tossed in a zesty and spicy dressing. The chicken is marinated in a savory blend of soy sauce, sesame oil, rice vinegar, and Sriracha, infusing it with bold flavors before being grilled to perfection. The salad itself features a mix of greens, shredded red cabbage, julienned carrots, bell pepper, cucumber, and fresh herbs like cilantro, creating a refreshing and crunchy base. The star of the show is the dressing, a harmonious blend of soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, lime juice, and a touch of Sriracha for a spicy kick. Topped with sliced almonds or peanuts for an added crunch, this salad is not only quick and easy to prepare but also incredibly satisfying and nutritious. Perfect for a light lunch or dinner, this Spicy Asian Chicken Salad will leave your taste buds dancing with its tantalizing combination of flavors and textures.
Ingredients:
Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha or chili garlic sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
Salad:
- 4 cups mixed greens (e.g., lettuce, spinach, arugula)
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sliced almonds or peanuts (optional)
Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon Sriracha or chili garlic sauce
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Juice of 1 lime
Instructions:
- Chicken:
- Marinate Chicken: In a small mixing bowl, combine soy sauce, sesame oil, rice vinegar, Sriracha, and minced garlic. Add salt and pepper to taste. Place the chicken breasts in the marinade and let sit for at least 10 minutes.
- Cook Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken breasts for 5-7 minutes on each side, or until fully cooked. Remove from heat and let rest for a few minutes before slicing into thin strips.
- Salad:
- Prepare Vegetables: In a large mixing bowl, combine the mixed greens, shredded red cabbage, julienned carrots, red bell pepper, cucumber, green onions, and cilantro.
- Make Dressing: In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha, grated ginger, minced garlic, and lime juice until well combined.
- Assemble Salad: Add the sliced chicken to the bowl with the vegetables. Drizzle the dressing over the salad and toss gently to combine.
- Serve: Sprinkle sliced almonds or peanuts on top if desired. Serve immediately.
Quick and Easy Spicy Asian Chicken Salad
Ingredients
- Cutting board
- Knife
- Large mixing bowl
- Small mixing bowl
- Whisk
- Large skillet or grill pan
- Tongs
- Measuring cups and spoons
- Ingredients:
- Chicken:
- 2 boneless skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha or chili garlic sauce
- 2 cloves garlic minced
- Salt and pepper to taste
- Salad:
- 4 cups mixed greens e.g., lettuce, spinach, arugula
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper thinly sliced
- 1 cucumber thinly sliced
- 3 green onions chopped
- 1/4 cup fresh cilantro chopped
- 1/4 cup sliced almonds or peanuts optional
- Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon Sriracha or chili garlic sauce
- 1 teaspoon grated ginger
- 1 clove garlic minced
- Juice of 1 lime
Instructions
- Chicken:
- Marinate Chicken: In a small mixing bowl, combine soy sauce, sesame oil, rice vinegar, Sriracha, and minced garlic. Add salt and pepper to taste. Place the chicken breasts in the marinade and let sit for at least 10 minutes.
- Cook Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken breasts for 5-7 minutes on each side, or until fully cooked. Remove from heat and let rest for a few minutes before slicing into thin strips.
- Salad:
- Prepare Vegetables: In a large mixing bowl, combine the mixed greens, shredded red cabbage, julienned carrots, red bell pepper, cucumber, green onions, and cilantro.
- Make Dressing: In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha, grated ginger, minced garlic, and lime juice until well combined.
- Assemble Salad: Add the sliced chicken to the bowl with the vegetables. Drizzle the dressing over the salad and toss gently to combine.
- Serve: Sprinkle sliced almonds or peanuts on top if desired. Serve immediately.
Helpful Tips:
Meal Prep: You can prepare the dressing and chop the vegetables ahead of time to make assembly quicker when ready to serve.
Marinade Time: For more flavor, marinate the chicken for up to 30 minutes if you have extra time.
Spice Level: Adjust the amount of Sriracha or chili garlic sauce to suit your preferred spice level.
Crispy Chicken: For a different texture, you can bread and fry the chicken instead of grilling it.
Freshness: Use fresh, crisp vegetables to ensure the salad has a vibrant, crunchy texture.
