Asian Chicken Salad Recipe

Name: Asian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lime juice; 2 tablespoons soy sauce; 2 tablespoons minced gingerroot; 2 garlic cloves, minced; 1 lb boneless skinless chicken breast; ¼ cup seasoned rice vinegar; 2 tablespoons vegetable oil; 1 teaspoon sesame oil; 1 tablespoon minced gingerroot; 1 tablespoon granulated sugar; ½ teaspoon chili, garlic sauuce or ¼ teaspoon hot pepper flakes; 1 cup long grain rice; ½ teaspoon salt; ½ cup julienned snow peas; ½ cup sweet red pepper, diced; ½ cup green onion, diced; ½ cup greenhouse cucumber, diced; ½ cup fresh coriander, chopped; 4 nectarines; 4 large romaine lettuce leaves; coriander leaves

Servings: persons

2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons minced gingerroot
2 garlic cloves, minced
1 lb boneless skinless chicken breast
¼ cup seasoned rice vinegar
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 tablespoon minced gingerroot
1 tablespoon granulated sugar
½ teaspoon chili, garlic sauuce or ¼ teaspoon hot pepper flakes
1 cup long grain rice
½ teaspoon salt
½ cup julienned snow peas
½ cup sweet red pepper, diced
½ cup green onion, diced
½ cup greenhouse cucumber, diced
½ cup fresh coriander, chopped
4 nectarines
4 large romaine lettuce leaves
coriander leaves

1
MARINADE: In a small bowl or measuring cup, whisk together lime juice, soy sauce, ginger, oil and garlic.
2
Place chicken in a resealable bag; pour in a marinade and seal.
3
Marinate in refrigerator for 1-2 hours.
4
DRESSING: In another small bowl or measuring cup, whisk together vinegar, vegetable oil, sesame oil, ginger, sugar and chili garlic sauce.
5
SALAD: Cook rice with salt according to package directions.
6
Fluff with fork and place in a bowl.
7
Stir 1/3 cup of the dressing into rice.
8
Let cool to room temperature.
9
Stir in snow peas, red pepper, green onion, cucumber and coriander.
10
Cut nectarines into 1/2-inch slices; toss with remaining dressing.
11
Remove chicken from marinade and place on greased grill over medium-high heat; close lid and cook for about 5 minutes per side or until juices run clear when chicken is pierced.
12
Slice chicken and keep warm.
13
Mound rice salad on lettuce leaves; arrange chicken and nectarine slices alternately on top.
14
Drizzle any remaining dressing from nectarines over all, Garnish with coriander leaves.

604

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.

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

You need 21 ingredients. The key ingredients include: 2 tablespoons lime juice, 2 tablespoons soy sauce, 2 tablespoons minced gingerroot, 2 garlic cloves, minced, 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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