Asian Chicken Salad – PHUIIS BLOG

Description of this recipe:

This Asian Chicken Salad is a vibrant and flavorful dish that combines tender, teriyaki-glazed chicken with a colorful array of fresh vegetables, crunchy noodles, and a tangy peanut dressing. It’s a complete meal packed with protein, vitamins, and satisfying textures that will leave you feeling energized and delighted.

Why you will love this recipe: This Asian Chicken Salad is more than just a salad; it’s an experience. You’ll love it because:

It’s incredibly flavorful: The combination of sweet teriyaki chicken, crisp vegetables, crunchy noodles, and a savory peanut dressing creates a harmonious blend of tastes that will tantalize your taste buds.
It’s customizable: Feel free to adapt the recipe to your liking by adding or substituting ingredients based on your preferences.
It’s relatively healthy: Packed with protein, vitamins, and fiber, this salad offers a nutritious and satisfying meal.
It’s easy to make: With simple instructions and readily available ingredients, this recipe is perfect for a quick weeknight dinner or a potluck gathering.
It’s visually appealing: The vibrant colors and textures of the salad make it a feast for the eyes as well as the palate.

Introduction

The Asian Chicken Salad is a culinary masterpiece that seamlessly blends Eastern and Western flavors. It’s a dish that appeals to a wide range of palates, from those seeking a light and refreshing meal to those craving a hearty and satisfying one. This recipe elevates the classic salad concept by incorporating tender, teriyaki-infused chicken thighs, a medley of crisp vegetables, and a creamy, flavorful peanut dressing. The addition of crunchy chow mein noodles and roasted cashews provides a delightful textural contrast that elevates the entire experience.

This recipe is perfect for a busy weeknight dinner, a weekend lunch, or a potluck gathering. It’s easily customizable, allowing you to adjust the ingredients to suit your preferences and dietary needs. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress. So, gather your ingredients, put on your apron, and let’s embark on a culinary adventure to create this exceptional Asian Chicken Salad.

Ingredients:

2 pounds Marketside Antibiotic Free Boneless Skinless Chicken Thighs: Chicken thighs offer a richer flavor and juicier texture compared to chicken breasts, making them ideal for this salad. Look for antibiotic-free options for a healthier choice.
1 cup teriyaki sauce, homemade or store-bought: Teriyaki sauce provides the sweet and savory base for marinating the chicken. You can use your favorite store-bought brand or make your own from scratch. Homemade teriyaki sauce allows for more control over the ingredients and flavor profile.
1 ½ tablespoons canola oil: Canola oil is a neutral-flavored oil that’s perfect for grilling the chicken. It has a high smoke point, which makes it suitable for high-heat cooking.
Kosher salt and freshly ground black pepper, to taste: Salt and pepper are essential for seasoning the chicken and enhancing its natural flavors. Kosher salt is preferred for its clean taste and ability to dissolve quickly.
1 head romaine lettuce, roughly chopped: Romaine lettuce provides a crisp and refreshing base for the salad. Roughly chopping the lettuce ensures that it’s easy to eat and provides a satisfying crunch.
2 cups shredded red cabbage: Red cabbage adds a vibrant color and a slightly sweet and peppery flavor to the salad. Shredded cabbage is readily available in most grocery stores, or you can shred it yourself using a mandoline or a sharp knife.
1 ½ cups julienned carrots: Julienned carrots provide a sweet and crunchy element to the salad. You can buy pre-julienned carrots or julienne them yourself using a julienne peeler or a sharp knife.
¾ cup crunchy chow mein noodles: Chow mein noodles add a satisfying crunch and a hint of saltiness to the salad. Look for low-sodium options to control the salt content.
1 11-ounce can mandarin oranges, drained: Mandarin oranges provide a burst of sweetness and a juicy texture to the salad. Make sure to drain the oranges well to prevent the salad from becoming soggy.
½ cup roasted cashews: Roasted cashews add a nutty flavor and a satisfying crunch to the salad. You can buy pre-roasted cashews or roast them yourself in the oven or on the stovetop.
½ cup chopped fresh cilantro leaves: Fresh cilantro leaves add a bright and herbaceous flavor to the salad. If you’re not a fan of cilantro, you can substitute it with chopped fresh parsley or mint.
4 green onions, thinly sliced: Green onions add a mild onion flavor and a pop of color to the salad. Thinly slicing the green onions ensures that they’re easy to eat and distribute evenly throughout the salad.

For the peanut dressing:

5 tablespoons peanut butter: Peanut butter provides the creamy base for the dressing and adds a rich, nutty flavor. Use your favorite brand of peanut butter, but avoid those with added sugar or oils.
2 tablespoons reduced sodium soy sauce: Soy sauce adds a salty and umami flavor to the dressing. Reduced sodium soy sauce is preferred to control the salt content.
1 ½ tablespoons rice wine vinegar: Rice wine vinegar adds a tangy and slightly sweet flavor to the dressing.
1 tablespoon brown sugar: Brown sugar adds a touch of sweetness and a hint of molasses flavor to the dressing.
1 clove garlic, minced: Garlic adds a pungent and savory flavor to the dressing.

Preparation:

Step 1: Prepare the Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, brown sugar, minced garlic, and ¼ cup of warm water until the dressing is smooth and creamy. Adjust the amount of water as needed to achieve your desired consistency. Taste and adjust the seasoning as needed. Place the dressing in the refrigerator until you’re ready to serve the salad. Chilling the dressing will allow the flavors to meld together and enhance its overall taste.

Step 2: Marinate the Chicken: Place the chicken thighs in a gallon-size Ziploc bag or a large bowl. Pour the teriyaki sauce over the chicken, ensuring that each piece is thoroughly coated. Seal the bag or cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. Turn the bag or stir the chicken occasionally to ensure even marination.

Step 3: Preheat the Grill: Preheat your grill to medium heat. This will ensure that the chicken cooks evenly and develops a beautiful sear. If you don’t have a grill, you can also cook the chicken in a skillet on the stovetop.

Step 4: Grill the Chicken: Remove the chicken from the marinade and discard the marinade. Brush the grill grates with canola oil to prevent the chicken from sticking. Season the chicken with kosher salt and freshly ground black pepper to taste. Place the chicken thighs on the preheated grill and cook, turning occasionally, until they are completely cooked through and reach an internal temperature of 165 degrees Fahrenheit. This should take approximately 8-10 minutes per side, depending on the thickness of the chicken thighs. Use a meat thermometer to ensure that the chicken is cooked to the proper temperature.

Step 5: Assemble the Salad: While the chicken is grilling, prepare the salad base. In a large bowl, combine the roughly chopped romaine lettuce, shredded red cabbage, and julienned carrots. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing or shredding it into bite-sized pieces. Add the chicken to the bowl with the vegetables, along with the crunchy chow mein noodles, drained mandarin oranges, roasted cashews, chopped fresh cilantro leaves, and thinly sliced green onions. Drizzle the peanut dressing over the salad and gently toss to combine, ensuring that all the ingredients are evenly coated with the dressing.

COOKING Rating:

Easy

Serving Suggestions:

Serve the Asian Chicken Salad immediately for the best flavor and texture. The salad is best enjoyed fresh, as the noodles can become soggy if left to sit for too long. This salad makes a complete and satisfying meal on its own. You can also serve it with a side of steamed rice or quinoa for a more substantial meal.

Tips:

For a spicier kick, add a pinch of red pepper flakes to the peanut dressing or toss the chicken with a dash of chili oil before grilling.
If you’re short on time, you can use pre-cooked rotisserie chicken instead of grilling the chicken thighs.
To make the salad ahead of time, prepare all the ingredients separately and store them in airtight containers in the refrigerator. Assemble the salad just before serving to prevent the noodles from becoming soggy.
If you have any dietary restrictions, you can easily adapt this recipe to suit your needs. For example, you can use gluten-free soy sauce or tamari if you’re gluten-free. You can also substitute the peanut butter with almond butter or sunflower seed butter if you have a peanut allergy.

Prep Time:

20 minutes

Cook Time:

10 minutes

Total Time:

30 minutes

Nutritional Information:

(Estimated, per serving)

Calories: 650
Protein: 45g
Sodium: 800mg

Conclusion

This Asian Chicken Salad is a testament to the power of combining diverse flavors and textures to create a truly remarkable dish. From the tender, teriyaki-glazed chicken to the crisp vegetables, crunchy noodles, and creamy peanut dressing, every component of this salad plays a crucial role in delivering a symphony of flavors that will tantalize your taste buds. With its ease of preparation, customizable ingredients, and nutritional benefits, this recipe is a must-try for anyone seeking a healthy, delicious, and satisfying meal. So, go ahead and give it a try – you won’t be disappointed!

Questions and Answers:

Q1: Can I make this salad ahead of time?

A: Yes, you can definitely prepare the individual components of this salad ahead of time to save time. However, it’s best to assemble the salad just before serving to prevent the chow mein noodles from becoming soggy. You can marinate the chicken overnight, chop the vegetables, and make the peanut dressing ahead of time. Store each component separately in airtight containers in the refrigerator until you’re ready to assemble the salad.

Q2: I don’t have a grill. Can I cook the chicken another way?

A: Absolutely! If you don’t have a grill, you can easily cook the chicken in a skillet on the stovetop. Heat a tablespoon of canola oil in a large skillet over medium heat. Add the marinated chicken thighs and cook for about 6-8 minutes per side, or until they are cooked through and reach an internal temperature of 165 degrees Fahrenheit. You can also bake the chicken in the oven at 375 degrees Fahrenheit for about 20-25 minutes, or until cooked through.

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