Spicy Asian Pulled Chicken Salad Recipe

Name: Spicy Asian Pulled Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pulled Chicken; 3 Tbsp. garlic powder; 3 Tbsp. ground black pepper; 3 Tbsp. paprika; 3 Tbsp. ground red pepper (cayenne); 1 cup GREY POUPON Classic Dijon Mustard; 36 each boneless skinless chicken breasts (1/4 lb. each); Asian Salad Dressing; 1-1/3 cups peanut oil; 2/3 cup soy sauce; 2/3 cup lime juice; 1/2 cup red wine vinegar; 1/2 cup pickled ginger, chopped; 6 Tbsp. honey; 1/4 cup GREY POUPON Classic Dijon Mustard; 3 Tbsp. sesame oil; 1 tsp. garlic, minced; 1 tsp. shallots, minced; to taste salt and pepper; Salad; 3-1/2 gal. Spring lettuce mix; 2-1/4 gal. napa cabbage, thinly sliced; 1 gal. carrots, shaved; 2-1/4 qt. red onions, julienned; 1-1/2 qt. red peppers, julienned; 2-1/4 qt. won ton wrappers, cut into strips, fried; 2-1/4 cups green onions, chopped; 1-1/2 Tbsp. sesame seed, toasted

Servings: persons

Pulled Chicken
3 Tbsp. garlic powder
3 Tbsp. ground black pepper
3 Tbsp. paprika
3 Tbsp. ground red pepper (cayenne)
1 cup GREY POUPON Classic Dijon Mustard
36 each boneless skinless chicken breasts (1/4 lb. each)
Asian Salad Dressing
1-1/3 cups peanut oil
2/3 cup soy sauce
2/3 cup lime juice
1/2 cup red wine vinegar
1/2 cup pickled ginger, chopped
6 Tbsp. honey
1/4 cup GREY POUPON Classic Dijon Mustard
3 Tbsp. sesame oil
1 tsp. garlic, minced
1 tsp. shallots, minced
to taste salt and pepper
Salad
3-1/2 gal. Spring lettuce mix
2-1/4 gal. napa cabbage, thinly sliced
1 gal. carrots, shaved
2-1/4 qt. red onions, julienned
1-1/2 qt. red peppers, julienned
2-1/4 qt. won ton wrappers, cut into strips, fried
2-1/4 cups green onions, chopped
1-1/2 Tbsp. sesame seed, toasted

1
Pulled Chicken: Mix seasonings; set aside.
2
Coat chicken with mustard; place in parchment-lined full-sheet pans.
3
Sprinkle with seasoning mixture.
4
Bake in 350 degrees F-convection oven 10 to 12 min.
5
or until done (165 degrees F).
6
Cool completely.
7
Shred chicken with fork or fingers; set aside.
8
Asian Salad Dressing: Whisk all ingredients until well blended.
9
Refrigerate until ready to use.
10
For each serving: Toss 1-1/2 cups lettuce mix and 1 cup cabbage with 1/2 cup each carrots and Pulled Chicken, 1/4 cup red onions and about 2 Tbsp.
11
red peppers.
12
Add 2 Tbsp.
13
of the Asian Salad Dressing; toss to coat.
14
Top with 1/4 cup won ton strips, 1 Tbsp.
15
green onions and 1/8 tsp.
16
sesame seed.

2177

kcal

Calories

Fat

Carbs

302

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.

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 28 ingredients. The key ingredients include: Pulled Chicken, 3 Tbsp. garlic powder, 3 Tbsp. ground black pepper, 3 Tbsp. paprika, and more.

Yes, Spicy Asian Pulled 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!

Spicy Asian Pulled Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions