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Bowl of soup, bowl of salad, and plate with slice of bread
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5 from 1 vote

Asian Chicken Salad

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Author: Corinne Schmitt

Ingredients

  • 1 bag chopped romaine lettuce
  • 1 bag baby spinach
  • 4 medium chicken breasts

For the chicken marinade

  • ½ cup rice vinegar
  • ¼ cup sugar
  • 2 Tbs canola oil
  • 1 ½ teaspoon toasted sesame oil
  • ½ teaspoon salt
  • pepper
  • ½ teaspoon toasted sesame seeds

Salad toppings

  • Chopped cilantro
  • 11 oz can mandarin oranges packed in water
  • ¼ cup sliced almonds
  • Baked or fried wonton strips
  • Sesame seeds

Instructions

For the chicken

  • Whisk together chicken marinade ingredients and marinate chicken for 15 minutes.
  • Grill, or cook in a non-stick sprayed skillet until done, then let chicken rest for 5 minutes.
  • Cut into slices.

For the dressing

  • Bring vinegar to a boil in a small saucepan.
  • Turn off the heat, then add <g class="gr_ gr_3127 gr-alert gr_gramm Grammar only-del replaceWithoutSep" id="3127" data-gr-id="3127">in the sugar and stir until dissolved. Let cool.
  • Combine with the rest of the dressing ingredients in a jar and shake to combine.

Assemble the salad

  • Divide lettuce and spinach between four plates.
  • Top with sliced chicken, salad dressing, and toppings.