Asian Chicken Salad Recipe

Name: Asian Chicken Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD DRESSING; 2/3 c. fresh orange juice; 2 Tbsp. low sodium teriyaki sauce; 1 Tbsp. rice vinegar; 1 Tbsp. mirin; 2 tsp hoisin sauce; 1/2 tsp sesame oil; 1 x garlic clove chopped MARINADE; 1/4 c. fresh orange juice; 1/4 c. low sodium teriyaki sauce; 1/3 c. brown sugar; 1/2 tsp red pepper flakes; 4 x boned and skinned chicken breast halves SALAD INGREDIENTS; 8 c. mixed salad greens; 1/2 c. red onion sliced; 11 ounce mandarin oranges in light syrup liquid removed; 8 ounce waterchestnuts, canned liquid removed; 1 lrg red bell pepper sliced into rings

Servings: persons

SALAD DRESSING
2/3 c. fresh orange juice
2 Tbsp. low sodium teriyaki sauce
1 Tbsp. rice vinegar
1 Tbsp. mirin
2 tsp hoisin sauce
1/2 tsp sesame oil
1 x garlic clove chopped MARINADE
1/4 c. fresh orange juice
1/4 c. low sodium teriyaki sauce
1/3 c. brown sugar
1/2 tsp red pepper flakes
4 x boned and skinned chicken breast halves SALAD INGREDIENTS
8 c. mixed salad greens
1/2 c. red onion sliced
11 ounce mandarin oranges in light syrup liquid removed
8 ounce waterchestnuts, canned liquid removed
1 lrg red bell pepper sliced into rings

1
Combine 2/3 c. orange juice, 2 Tbsp.
2
teriyaki sauce, rice vinegar, mirin, hoisin sauce, sesame oil and garlic in a small bowl; stir well.
3
Cover and chill.
4
Combine 1/4 c. orange juice, 1/4 c. teriyaki sauce, brown sugar, and red pepper flakes in a large bowl.
5
Slice chicken breasts into 3 x 1/2 inch wide strips and add in to bowl.
6
Toss to coat.
7
Marinate in refrigerator for 15 min.
8
Place a large nonstick skillet coated with cooking spray over medium-high heat till warm.
9
Add in chicken and marinade; cook 8 min or possibly till chicken is done and liquid almost evaporates.
10
Remove from heat.
11
Divide salad greens, onions, oranges, water chestnuts, bell pepper, and chicken mix proportionately among 4 plates.
12
Drizzle dressing over each salad.
13
NOTES : We had this for dinner the other night- it was very good!
14
The original recipe called for pork, but we used chicken.

367

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 18 ingredients. The key ingredients include: SALAD DRESSING, 2/3 c. fresh orange juice, 2 Tbsp. low sodium teriyaki sauce, 1 Tbsp. rice vinegar, and more.

Yes, Asian Chicken Salad Recipe 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!