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 coins fresh ginger; 2 sprigs coriander; 3 scallions; 1 small carrot, halved; 1 1/2 pounds skinless chicken breasts halves, on the bone; 4 cups chicken broth, homemade or low-sodium canned; 2 kirby cucumbers, seeded and diced; 1/4 medium jicama, peeled and diced; 1/2 cup cilantro leaves, roughly chopped; 1 cup grape tomatoes, halved; 1 scallion (white and green), thinly sliced; 1/4 cup toasted cashews, chopped; Low-Fat Ginger Dressing, recipe follows; 1 head Boston lettuce, leaves; 1 lime, juiced (about 2 tablespoons); 1 tablespoon freshly grated peeled fresh ginger; 1 tablespoon soy sauce; 1 teaspoon Asian chili paste, such as sambal oelek; 2 teaspoons Southeast Asian fish sauce; 1/4 teaspoon kosher salt; 1 tablespoon broth from poaching chicken; 2 tablespoons extra-virgin olive oil

Servings: persons

4 coins fresh ginger
2 sprigs coriander
3 scallions
1 small carrot, halved
1 1/2 pounds skinless chicken breasts halves, on the bone
4 cups chicken broth, homemade or low-sodium canned
2 kirby cucumbers, seeded and diced
1/4 medium jicama, peeled and diced
1/2 cup cilantro leaves, roughly chopped
1 cup grape tomatoes, halved
1 scallion (white and green), thinly sliced
1/4 cup toasted cashews, chopped
Low-Fat Ginger Dressing, recipe follows
1 head Boston lettuce, leaves
1 lime, juiced (about 2 tablespoons)
1 tablespoon freshly grated peeled fresh ginger
1 tablespoon soy sauce
1 teaspoon Asian chili paste, such as sambal oelek
2 teaspoons Southeast Asian fish sauce
1/4 teaspoon kosher salt
1 tablespoon broth from poaching chicken
2 tablespoons extra-virgin olive oil

1
Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan.
2
Cover with the broth, and bring just to a boil.
3
Lower the heat to very low and cover.
4
Poach the chicken for 20 minutes or until firm to the touch.
5
Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes.
6
Bone and pull the chicken into bite-size pieces.
7
Save the broth.
8
Toss the chicken with the remaining salad ingredients and toss with the dressing.
9
Wrap about 1/3 cup of the salad in a lettuce leaf.
10
Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.
11
Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl.
12
Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

903

kcal

Calories

Fat

Carbs

135

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 22 ingredients. The key ingredients include: 4 coins fresh ginger, 2 sprigs coriander, 3 scallions, 1 small carrot, halved, 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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