Asian Grilled Chicken Salad

Published on August 11, 2015 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6 servings
    • Difficulty Level

Photography by Baila Gluck

 

Wait to assemble and dress this salad until just prior to serving time in order to keep it fresh and crispy. All of the fresh components for this salad can be prepared in advance and stored in containers.  Store the dressing separately in its own small container, and the nuts and Chinese noodles in a plastic bag – come serving time, it’s a snap to assemble!

 

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Ingredients

  • Asian Marinade
  • 3 boneless chicken breasts
  • 2 garlic cloves, minced
  • 1 tbsp. sesame oil
  • 2 tbsp. rice vinegar
  • ¼ cup soy sauce
  • 1 tbsp. honey
  • ¼ cup scallions, chopped
  • 1 tbsp. Sake (Available at most liquor stores)
  • 1-2 tsp. fresh ginger root, minced

  • Salad
  • 1-2 heads bok choy, coarsely chopped or 6 cups mixed Asian greens
  • 1 cup snow peas, trimmed and cut into thirds
  • 1 can baby corn, drained and cut into pieces
  • 1 red pepper, cut into thin strips
  • 1 small can sliced water chestnuts, drained
  • 3-4 scallions, thinly sliced
  • 1/3 cup slivered almonds
  • ½ cup (or more) crunchy thin Chinese noodles

  • Balsamic-Soy Dressing
  • ¼ cup Balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 2 tsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. wasabi powder
  • 1 garlic clove, minced
  • ¼ tsp. dried basil
  • ¼ tsp. onion powder
  • ⅛ tsp. pepper
  • ¼ tsp. salt
  • 1 tbsp. sugar
  • 1 tbsp. water
  • ½ cup olive oil

Instructions

  1. Tenderize: Lay chicken breasts on a cutting board, cover with plastic wrap, and flatten them with a tenderizer or mallet until breasts have uniform thickness. 
  2. Whisk together all marinade ingredients in a large shallow dish.  Place chicken in marinade, turning to coat.  Cover with plastic wrap and refrigerate for at least 2 hours.  
  3. Grill: Preheat your grill to high heat (about 450-500 degrees) and grease grates of grill (an oil-soaked wad of paper towels and tongs do a good job of this). Grill chicken 5 minutes on each side or until the center is no longer pink.  Remove from grill and let rest for 5-10 minutes.  Slice into strips.
  4. Assemble:  Arrange greens (make sure they are thoroughly washed and dried) on a large platter.   Place chicken strips in the center of the greens.  Arrange snow peas, corn, peppers, water chestnuts and scallions around the chicken on serving platter.  Drizzle with Balsamic-Soy Dressing (directions below) and sprinkle almonds and noodles on top immediately prior to serving.
  5. Balsamic-Soy Dressing
    Mix all ingredients together except the olive oil.  Then add olive oil in a slow stream, whisking continually until completely blended.   Season to taste with salt and pepper.

    Cook’s Note: Dressing can be made up to a week ahead.
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