Asian Barbecue Chicken Salad Recipe

Name: Asian Barbecue Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Poppyseed Dressing; 1/4 cup sugar; 1/4 cup rice vinegar; 1/4 cup onion, chopped; 3/4 teaspoon mustard powder; 1/2 cup canola oil; 1 1/2 teaspoons poppy seeds; For the Barbecue Sauce; 1/3 cup hoisin sauce; 1/4 cup olive oil; 1 tablespoon honey; 1 tablespoon soy sauce; 1 teaspoon fresh ginger, peeled and minced; 1 garlic clove, minced; 1/4 teaspoon dry crushed red pepper; For the Croutons; 1 tablespoon butter; 1/2 garlic clove, minced; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1 cup day-old bread, crust removed and cubed into 1/3-inch cubes; For the Salad; 4 boneless skinless chicken breast halves; 8 cups romaine lettuce, chopped; 6 plum tomatoes, quartered lengthwise; 1 tablespoon sesame seeds, toasted

Servings: persons

For the Poppyseed Dressing
1/4 cup sugar
1/4 cup rice vinegar
1/4 cup onion, chopped
3/4 teaspoon mustard powder
1/2 cup canola oil
1 1/2 teaspoons poppy seeds
For the Barbecue Sauce
1/3 cup hoisin sauce
1/4 cup olive oil
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon fresh ginger, peeled and minced
1 garlic clove, minced
1/4 teaspoon dry crushed red pepper
For the Croutons
1 tablespoon butter
1/2 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup day-old bread, crust removed and cubed into 1/3-inch cubes
For the Salad
4 boneless skinless chicken breast halves
8 cups romaine lettuce, chopped
6 plum tomatoes, quartered lengthwise
1 tablespoon sesame seeds, toasted

1
For the poppy seed dressing: Whisk sugar, rice vinegar, onion and mustard powder in a small bowl to blend. Gradually whisk in oil. Stir in poppy seeds. Season to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate.).
2
For the Asian Barbecue Sauce: Whisk hoisin sauce, oil, honey, soy sauce, ginger, garlic and crushed red pepper in a small bowl to blend. (Can be made 1 day ahead. Cover and chill.).
3
For the Croutons: Melt butter in a medium skillet over medium heat. Add garlic, basil and oregano and stir 1 minute. Add bread cubes and toss to coat. Sprinkle with salt and pepper. Saute until croutons are golden, about 12 minutes. Transfer to a plate to cool. (Can be made 3 hours ahead. Let stand at room temperature.).
4
For Salad: Prepare barbecue to medium high heat. Sprinkle chicken with salt and pepper; brush with oil. Grill chicken until cooked through, about 5 minutes per side. Brush chicken with some Asian barbecue sauce. Grill 1 minutes longer per side. Transfer chicken to work surface; let stand 5 minutes. Cut crosswise into 1/2-inch thick strips.
5
Place lettuce and croutons in large bowl. Toss with 1/2 cup dressing. Dived lettuce mixture among 4 plates. Garnish with tomatoes and grilled chicken strips. Drizzle chicken with barbecue sauce. Sprinkle with sesame seeds and serve.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For the Poppyseed Dressing, 1/4 cup sugar, 1/4 cup rice vinegar, 1/4 cup onion, chopped, and more.

Yes, Asian Barbecue Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Barbecue Chicken Salad

How did you like this recipe?

Frequently Asked Questions