The Best Asian Chicken Salad

Photo by Cindy W.
Adapted from delish.com

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Adapted from delish.com

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: