Asian Chicken Salad Recipe

Name: Asian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs; 1 tablespoon sesame oil; 1 tablespoon chili-garlic sauce; 1 tablespoon garlic, finely minced; 1 tablespoon fresh ginger, finely minced; 2 teaspoons fresh lime juice (or lemon juice); 14 savoy cabbage, cored and very thinly sliced (tough outer leaves removed); 2 ounces raw snow peas, thinly slivered; 4 scallions, thinly sliced (including 4 inches of green); 14 red bell pepper, thinly sliced; ¼ cup fresh cilantro leaves, chopped; ¼ cup rice vinegar; 3 tablespoons peanut oil; 2 tablespoons sesame oil; 1 tablespoon smooth peanut butter; 1 ½ tablespoons honey; 1 teaspoon Dijon mustard; 1 teaspoon soy sauce; 1 egg yolk; salt & freshly ground black pepper, to taste

Servings: persons

1 lb boneless skinless chicken thighs
1 tablespoon sesame oil
1 tablespoon chili-garlic sauce
1 tablespoon garlic, finely minced
1 tablespoon fresh ginger, finely minced
2 teaspoons fresh lime juice (or lemon juice)
14 savoy cabbage, cored and very thinly sliced (tough outer leaves removed)
2 ounces raw snow peas, thinly slivered
4 scallions, thinly sliced (including 4 inches of green)
14 red bell pepper, thinly sliced
¼ cup fresh cilantro leaves, chopped
¼ cup rice vinegar
3 tablespoons peanut oil
2 tablespoons sesame oil
1 tablespoon smooth peanut butter
1 ½ tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon soy sauce
1 egg yolk
salt & freshly ground black pepper, to taste

1
Combine the chicken, sesame oil,chili sauce, garlic, ginger,and lime juice in a bowl.
2
Cover and refrigerate for 2 hours, tossing once.
3
Cook the chicken on a well-oiled grill over high heat until cooked through, 5 minutes per side.
4
Cool slightly, then cut into thin strips.
5
Place in a large bowl; add the cabbage, snow peas, scallions, bell peppers and cilantro; reserve.
6
Prepare the dressing:.
7
Place all the dressing ingredients in a blender;process on high until smooth.Adjust the seasonings to taste.
8
Refrigerate, covered, until ready to use.
9
Toss the salad with 1/3 cup of the dressing or as desired.
10
Transfer to a serving bowl and serve immediately.
11
*Extra dressing may be stored in the refrigerator for two days.

581

kcal

Calories

Fat

Carbs

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 20 ingredients. The key ingredients include: 1 lb boneless skinless chicken thighs, 1 tablespoon sesame oil, 1 tablespoon chili-garlic sauce, 1 tablespoon garlic, finely 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.

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