Asian Grilled Chicken Salad Recipe

Name: Asian Grilled Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 3 whole Split Boneless, Skinless Chicken Breasts; 3 Tablespoons Olive Oil, Divided; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 4 cups Mixed Baby Greens; 1 whole Large Carrot, Peeled And Shredded; 1/2 whole Small Jicama, Peeled And Shredded; 1/2 cups Frozen Corn Kernels, Thawed; 1/4 cups Frozen, Shelled Edamame, Thawed; 1 cup Tortilla Strips; FOR THE DRESSING:; 1/4 cups Fresh Lime Juice; 3 Tablespoons Creamy Peanut Butter; 2 Tablespoons Soy Sauce; 1 Tablespoon Sesame Oil; 1 Tablespoon Honey; 1 teaspoon Sriracha Sauce; 1 teaspoon Grated Fresh Ginger; 1 teaspoon Minced Garlic; 1/2 cups Fresh Cilantro Leaves, Roughly Chopped

Servings: persons

FOR THE SALAD:
3 whole Split Boneless, Skinless Chicken Breasts
3 Tablespoons Olive Oil, Divided
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
4 cups Mixed Baby Greens
1 whole Large Carrot, Peeled And Shredded
1/2 whole Small Jicama, Peeled And Shredded
1/2 cups Frozen Corn Kernels, Thawed
1/4 cups Frozen, Shelled Edamame, Thawed
1 cup Tortilla Strips
FOR THE DRESSING:
1/4 cups Fresh Lime Juice
3 Tablespoons Creamy Peanut Butter
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Honey
1 teaspoon Sriracha Sauce
1 teaspoon Grated Fresh Ginger
1 teaspoon Minced Garlic
1/2 cups Fresh Cilantro Leaves, Roughly Chopped

1
1. Place a grill pan over medium-high heat. Drizzle the chicken breasts with 1 tablespoon of olive oil and season with the salt and pepper. Grill for 8 to 10 minutes per side, or until cooked through (time will depend on the thickness of your chicken). Transfer the chicken to a cutting board and let it rest for 5 minutes. Cut the chicken into 1/4-inch thick slices.
2
2. Put the mixed greens, carrot, jicama, corn, edamame, tortilla strips, and sliced chicken into a large serving bowl and toss to combine.
3
3. Combine the lime juice, peanut butter, soy sauce, remaining 2 tablespoons of olive oil, the sesame oil, honey, Sriracha, ginger, and garlic in a blender and blend until smooth. Add the cilantro and pulse until well combined. Drizzle the dressing over the salad and toss to coat.

388

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: FOR THE SALAD:, 3 whole Split Boneless, Skinless Chicken Breasts, 3 Tablespoons Olive Oil, Divided, 1 teaspoon Kosher Salt, and more.

Yes, Asian Grilled 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 Grilled Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions