Oriental Grilled Chicken Salad

My favorite recipes on hot summer days are ones that are colorful and fresh, grilled, and take as little time to prep/cook as possible. I mean, I don’t know about you but my cook top/oven gives off so much heat that it’s sometimes just unbearable in the summer time!

Plus, in the summer months I just enjoy eating a little leaner and a little lighter and it’s perfect since so many fruits and veggies are at their juiciest and freshest flavor this time of year!

This oriental chicken salad is one that we make year round, but is really the best right now. The grilled marinated chicken just makes it better (anything grilled is the best!) and since we aren’t lucky enough to grill year round where we live, we have to enjoy it while we can.

We usually pair this salad with some wonton soup (cooler months) or veggie pot stickers (from a box, womp womp) if we’re feeling extra hungry. The great thing is you can add all types of veggies and other ingredients to this salad and make it all your own. Grilled shrimp anyone? Or even some fried tofu and crisp carrots? Fruits like pineapple or fun winter citrus like clementines really add a burst of flavor.

Hope your family enjoys this salad as much as ours. Happy, healthy weekend. Xo, jules

Prep time: 15 minutes

Marinate time: 4 + hours

Cook time: 15-20 minutes

Yields: 2-4 servings (depending if you serve other items alongside the salad)

Salad Ingredients:

-1 lb. grilled and marinated skinless boneless chicken breast (marinade below)

-4 cups romaine lettuce chopped into 1/2 inch pieces

-3 cups colored cabbage or slaw mix

-3/4 cup shelled edamame

-crunchy chow mein noodles to top

-2.5 cup oriental dressing (recipe below)

Salad dressing ingredients:

-1/2 cup rice wine vinegar

-1/2 cup corn oil

-2 tbsp. Sesame oil

-2 tbsp. Honey

-1/2 tsp. Dry mustard

-salt + pepper to taste

Chicken marinade:

-1 tbsp. Low sodium soy sauce

-1 tbsp. Honey

-1 tsp. Rice wine vinegar

-1/4 tsp. Ground ginger

Instructions:

Begin by preparing your chicken marinade. Mix all marinade ingredients well until combined and add to a zip lock bag with chicken breasts. Seal and shake to coat chicken. Place in fridge and allow to marinate for at least 4 hours and up to overnight.

Prepare your salad by chopping romaine into 1/2 inch thick pieces and adding to a large bowl with defrosted edamame and colored cabbage/slaw mix. Next grill your chicken until juices run clear and it is no longer pink when cut. Remove chicken from grill and cut into thin strips. Allow to cool while you assemble the dressing.

Mix all the ingredients for the dressing together and stir well, making sure honey and dry mustard are completely dissolved. Add cooled, cut chicken and crunchy chow mein noodles to salad and mix well. Add dressing while tossing salad until it is evenly coated. Feel free to add more dressing if you like- we love this one!

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