The Best Asian Chicken Salad

By cindygwest

Ingredients

• 1/3 c. rice vinegar
• 1/3 c. vegetable oil
• kosher salt
• 1 ginger, peeled and cut into slices against the grain
• 2 scallions, chopped, plus more for garnish
• 1 1/2 lb. boneless skinless chicken breast, cut into 1/2" cubes
• 1 c. matchstick carrots
• 1 seedless cucumber, cut into ribbons with peeler
• 1 yellow bell pepper, cut into matchsticks
• 2 romaine heads, shredded

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from delish.com

Preparation

Step 1

Add rice vinegar, vegetable oil, 1 tsp salt, and ginger in a blender. Start on low and increase speed until well blended. Add scallions and stir with a spoon. Pour half of the dressing into a medium mixing bowl and the balance into a small jar. Set aside.
Add chicken to the mixing bowl and marinate in dressing for 2 minutes. In a large skillet over medium heat, add chicken and marinade. Stir occasionally until chicken is cooked through, 5 to 7 minutes.
Toss carrots, cucumbers, bell pepper, and romaine in a large serving bowl. Top with warm chicken and sauce, garnish with scallions, and serve with additional dressing.