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Asian chicken salad in a large white bowl.

Asian Chicken Salad

This flavorful Asian Chicken Salad is perfect for meal prep, a light dinner, or a side dish at your next party or BBQ!

Course Main Course, Salad
Cuisine Asian
Keyword asian chicken salad
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 494 kcal
Author Marjorie @APinchOfHealthy

Ingredients

For the Chicken & Dressing

  • 1 1/2 pounds boneless skinless chicken thighs excess fat trimmed
  • 4 tablespoons soy sauce or tamari sauce
  • 4 tablespoons olive oil
  • 1 1/2 tablespoons sesame oil
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon crushed red pepper flakes

For the Sesame Cashews

  • 1 cup cashews
  • 2 tablespoons white sesame seeds
  • 2 tablespoons chili garlic sauce
  • 2 teaspoons honey
  • 1/4 teaspoon Kosher salt

For the Salad

  • 5 ounce container baby spring mix mixed greens or romaine lettuce
  • 1/2 medium red cabbage thinly sliced
  • 1/2 english cucumber halved lengthwise and thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 15 ounce can mandarin oranges drained
  • 4 scallions thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1 1/2 cups frozen shelled edamame defrosted

Instructions

Make the Chicken & Dressing:

  1. In a container or glass, whisk together all the dressing ingredients (not including the chicken).
  2. Remove 3 tablespoons of the dressing and place it into a bowl with the chicken thighs, and toss to coat. Be sure to save the remaining dressing to dress the salad later!
  3. Let the chicken marinade for 15 minutes in the fridge while you prepare the Sesame Cashews (directions below).
  4. When ready to cook the chicken, preheat the oven to 425°F and line a baking sheet with foil and lightly grease with cooking spray.
  5. Place the marinated chicken thighs onto the pan and bake for 23-28 minutes, or until the chicken is cooked through and registers about 175°F on an instant-read thermometer.
  6. Let chicken cool before chopping into cubes.

For the Sesame Cashews:

  1. Line a rimmed baking sheet with parchment paper.
  2. Mix all Sesame Cashew ingredients together in a medium bowl. Transfer onto the baking sheet in an even layer.
  3. Bake at 415°F for about 15 minutes, stirring halfway through, until nuts are golden brown. Be careful not to let them burn.
  4. Remove from the oven and let cool completely before removing from the parchment paper.

Assemble the Salad:

  1. Place all salad ingredients in a large bowl.
  2. Top with the Sesame Cashews, cooked chicken, and remaining dressing.
  3. Toss together and enjoy.

Recipe Notes

Be sure to dress the salad right before serving, otherwise it will wilt the lettuce.

Nutrition Facts
Asian Chicken Salad
Amount Per Serving
Calories 494 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g31%
Trans Fat 0.02g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 108mg36%
Sodium 1372mg60%
Potassium 947mg27%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 11g12%
Protein 33g66%
Vitamin A 1862IU37%
Vitamin C 73mg88%
Calcium 125mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.