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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Asian Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions