Asian Chicken Salad Recipe

Name: Asian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves; 1 1/2 cups teriyaki sauce; 1/4 cup hoisin sauce*; 1/4 cup sesame seeds, toasted; 6 tablespoons oriental sesame oil; 2 tablespoons dry mustard; 1/2 cup rice vinegar; 2 cups vegetable oil (for deep frying); 1/2 package wonton skins, cut into 1/4-inch strips; 1 1/2 ounces thin rice-stick noodles (mai fun)*; 8 cups sliced iceberg lettuce; 2 cups chopped fresh cilantro; 1 6 1/2-ounce package Japanese fish cake,* cut into strips (optional); 1/2 cup drained cucumbers from cucumber kimchi,* sliced (optional); 5 green onions, sliced; *Available at Asian markets, specialty foods stores and some supermarkets.

Servings: persons

4 boneless skinless chicken breast halves
1 1/2 cups teriyaki sauce
1/4 cup hoisin sauce*
1/4 cup sesame seeds, toasted
6 tablespoons oriental sesame oil
2 tablespoons dry mustard
1/2 cup rice vinegar
2 cups vegetable oil (for deep frying)
1/2 package wonton skins, cut into 1/4-inch strips
1 1/2 ounces thin rice-stick noodles (mai fun)*
8 cups sliced iceberg lettuce
2 cups chopped fresh cilantro
1 6 1/2-ounce package Japanese fish cake,* cut into strips (optional)
1/2 cup drained cucumbers from cucumber kimchi,* sliced (optional)
5 green onions, sliced
*Available at Asian markets, specialty foods stores and some supermarkets.

1
Preheat oven to 375F.
2
Line baking sheet with foil.
3
Place chicken on sheet.
4
Combine teriyaki sauce, hoisin sauce, sesame seeds, 3 tablespoons sesame oil and dry mustard in large bowl.
5
Brush chicken with some of dressing.
6
Add rice vinegar to remaining dressing; set aside.
7
Bake chicken until just cooked through, about 15 minutes.
8
Cool completely.
9
Pour vegetable oil and remaining 3 tablespoons sesame oil into heavy large skillet and heat to 375F.
10
Fry wonton strips in batches until crisp and golden, about 45 seconds.
11
Drain wonton strips on paper towels.
12
Fry rice-stick noodles in batches until noodles are puffed, turning once, about 15 seconds.
13
Drain rice sticks on paper towels.
14
Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in large bowl.
15
Shred chicken and add to bowl.
16
Toss salad with enough dressing to coat.
17
Mix in wonton strips and rice sticks just before serving.
18
Pass remaining dressing separately.

1654

kcal

Calories

156

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.

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

You need 16 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, 1 1/2 cups teriyaki sauce, 1/4 cup hoisin sauce*, 1/4 cup sesame seeds, toasted, and more.

Yes, Asian 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 Chicken Salad

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