Serves 8
45 min
Asian Chicken Salad
Recipe GLPR8e5a86b0870d59
A vibrant, crunchy Asian-inspired salad featuring tender shredded chicken marinated in a savory five-spice blend, tossed with fresh vegetables, edamame, crispy almonds, and chow mein noodles. The combination of textures and flavors makes this a satisfying and refreshing main course.
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Ingredients
2 chicken breasts
½ cup soy sauce
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons five-spice seasoning
2 tablespoons sugar
2–3 cups shredded lettuce or raw shredded brussels sprouts
2 cups shredded carrots
2 cups cooked shelled edamame
½ cup chopped almonds
¼ cup chopped fresh cilantro
¼ cup chopped green onions
2 cups dry chow mein noodles
Directions
In a small bowl, whisk together soy sauce, minced garlic, ginger, sugar, and five-spice seasoning to create the marinade. Place chicken breasts in a shallow dish and pour the marinade over them, coating well. Cover and refrigerate for at least 1 hour, or up to 4 hours.
Preheat oven to 400°F (200°C). Transfer the marinated chicken and sauce to a baking dish. Bake for 20–30 minutes, turning the chicken occasionally, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove chicken from the oven and allow it to cool. Once cooled, shred the chicken using two forks or your hands, discarding any skin or bones.
In a large bowl, combine shredded lettuce (or brussels sprouts), shredded carrots, edamame, chopped almonds, cilantro, and green onions. Toss gently to mix.
Just before serving, add the shredded chicken and crispy chow mein noodles to the salad. Toss everything together well, adding additional dressing of your choice if desired. Divide among plates and serve immediately.
