Asian. Chicken Salad Recipe

Name: Asian. Chicken Salad
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 2 tbsp mayonnaise; 1 tbsp soy sauce; 1 tsp kung pao dry seasoning blend; 1/2 tsp black pepper; 1 shallot, chopped; 2 tbsp chopped celery; 1/3 cup peanut or canola oil; 1/3 cup seasoned rice vinegar; 1/4 tsp ground ginger; 2 tbsp tamari soy sauce; 2 tsp granulated sugar; 1 garlic clove; 1 tbsp fresh lemon juice; 1/4 tsp black pepper and salt to taste, keep in mind soy sauce is salty. I don't add any additional salt so taste and adjust if you think you need more.; 1 tsp sriracha hot sauce; 1 tsp black sesame seeds; 1 tsp white seasame seeds; 6 cup Asian slaw mix, which is a blend of shredded napa cabbage, shredded carrots and thinly sliced celery; 2 small cucumbers, sliced; 1 small red onion, thinly sliced; 1/4 cup julienned peeled apple, I used a tart granny Smith apple; 1/2 pints grape or cherry tomatos; 2 tbsp roasted almonds; 2 tbsp roasted peanuts

Servings: persons

1 lb boneless, skinless chicken breasts
2 tbsp mayonnaise
1 tbsp soy sauce
1 tsp kung pao dry seasoning blend
1/2 tsp black pepper
1 shallot, chopped
2 tbsp chopped celery
1/3 cup peanut or canola oil
1/3 cup seasoned rice vinegar
1/4 tsp ground ginger
2 tbsp tamari soy sauce
2 tsp granulated sugar
1 garlic clove
1 tbsp fresh lemon juice
1/4 tsp black pepper and salt to taste, keep in mind soy sauce is salty. I don't add any additional salt so taste and adjust if you think you need more.
1 tsp sriracha hot sauce
1 tsp black sesame seeds
1 tsp white seasame seeds
6 cup Asian slaw mix, which is a blend of shredded napa cabbage, shredded carrots and thinly sliced celery
2 small cucumbers, sliced
1 small red onion, thinly sliced
1/4 cup julienned peeled apple, I used a tart granny Smith apple
1/2 pints grape or cherry tomatos
2 tbsp roasted almonds
2 tbsp roasted peanuts

1
MAKE SALAD DRESSING
2
Combine all salad dressing ingredients EXCEPT seasame seeds in a food processor or blender until smooth, transfer to a bowl and stir in sesame seeds, set aside
3
COOK CHICKEN
4
Preheat oven to 375.
5
Line a baking dish with foil, spray with non stick spray
6
In a small bowl combine mayonnaise, soy sauce, kung pao seasoning and pepper, whisk until smooth
7
Brush chicken all.over with.seasoned mayonnaise/soy mixture., place on prepared dish and roast about 15 minutes, until chicken is just cooked through.
8
Keep in mind thinner breasts may cook.faster and thicker ones a bit longer.
9
For juicy chicken don't.overcook.
10
Let chicken rest 5 to 10 minutes before slicing
11
Combine all salad ingredients in a bowl, toss with enough dressing to lightly coat.
12
Turn out onto serving platter.
13
Slice chicken and top salad with chicken.
14
Serve extra dressing on the side

No nutrition data on file — estimate from the ingredient list.

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 25 ingredients. The key ingredients include: 1 lb boneless, skinless chicken breasts, 2 tbsp mayonnaise, 1 tbsp soy sauce, 1 tsp kung pao dry seasoning blend, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian. Chicken Salad

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