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Are you looking for that fancy Asian Chicken Salad you might’ve eaten before (or always wanted to try) but were too afraid to have it again because of the expense?
Guess what? There’s a way you can make this salad for much less! Make no mistake — the taste of Asian Chicken Salad is far from cheap, but with this recipe, you’ll get more bang for your buck and enjoy putting your own homemade spin on it!
As its name suggests, chicken is the star of the show in this Asian Chicken Salad. Marinated in Asian toasted sesame dressing, the chicken will have a combination of sweet, nutty, and smoky flavors, making for an absolutely unique experience the moment you taste it. Adding to the feel of the salad are the tender touch of orange slices. Juicy, sweet, and tart all at once, mandarin oranges give a burst of flavor that perfectly complements the chicken. Tomatoes further enrich the softness and juiciness of the dish.
Acting as a contrast is the crunchiness of shredded carrots, scallions, onions, and chopped celery stalks. Carrots have that touch of sweetness alongside the crisp romaine lettuce, but the rest of the crunchy group fall on the slightly spicy and salty side of the spectrum.
With the alternating textures of this salad, your palate is in for a delightful treat! As the contrasting textures play together, you’ll be able to appreciate how each ingredient combines into a harmonious whole. The best part is that it’s all homemade but has all the fanciness of a restaurant’s chicken salad! With your very own Asian Chicken Salad, you’ll feel like you’re in a five-star place without breaking the bank!
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Asian Chicken Salad
Enjoy a five-star dish with every spoonful of this Asian Chicken Salad!
- Prep Time: 15 minutes
- Marinade Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4
- Category: Salads & Dressings
Ingredients
- 2 boneless, skinless chicken breasts
- 1 (16-ounce) bottle Asian toasted sesame dressing
- 1 tablespoon olive oil
- 1 head romaine lettuce, chopped (about 22 ounces)
- 3 mandarin oranges, peeled and wedged
- 2 tomatoes, cut into wedges
- 4 scallions, sliced on an angle
- 1/2 small red onion, halved and thinly sliced
- 2 celery stalks, chopped
- 1/4 cup shredded carrots
- Tuxedo sesame seeds (mixed black and white), for garnish
Instructions
- In a large bowl, combine the chicken breasts and 1/4 cup of the Asian dressing. Allow them to marinate for up to 1 hour.
- In a medium skillet, heat the olive oil over medium heat. Add the chicken to the pan. Cook for 5 to 7 minutes on each side until the chicken is cooked through. Allow the chicken to rest for 5 minutes before slicing into 1-inch strips.
- To make the salad, toss the romaine lettuce, mandarin oranges, tomatoes, scallions, red onion, celery, and shredded carrots in a large salad bowl. Divide among four plates and top each serving with half a chicken breast on top. Top with additional Asian dressing and sesame seeds.
Sides to Pair with Your Asian Chicken Salad
While this salad is absolutely a meal in itself, sometimes you want a little something extra on the side. For those moments, I’ve got you covered with some perfect pairings that’ll take your dinner from “Yum!” to “Where have you been all my life?!”
First up, we’ve got wonton strips. Store-bought is fine (and I won’t tell anyone), but if you’re feeling ambitious, making them at home is surprisingly easy. Just slice wonton wrappers into strips, give them a quick fry in some hot oil, and drain on paper towels. Sprinkle with a little salt while they’re still hot, and you’ve got a crunchy side that’ll make your salad feel like it came straight from a fancy restaurant.
For something a bit more substantial, how about some simple steamed edamame? Just boil the pods in salted water for about 5 minutes, drain, and sprinkle with a bit of sea salt. It’s protein-packed, fun to eat (my kids love popping them out of the pods!), and adds another authentic Asian element to your meal.
And for those nights when you need something heartier, a small bowl of miso soup makes the perfect companion. You can find instant varieties at most grocery stores these days, or make your own with dashi, miso paste, and a few simple additions like tofu cubes and green onions. It’s warm, comforting, and brings a wonderful umami element to complement your fresh, crunchy salad.
The Science Behind This Salad’s Balanced Flavors
Ever wonder why this salad just works so perfectly? It’s not just random ingredients thrown together – there’s some serious food science happening on your plate!
The combination of sweet (mandarin oranges), sour (dressing), salty (soy in the dressing), and umami (chicken) hits all your major taste receptors at once, creating what food scientists call a “flavor symphony.” This balance is actually a hallmark of traditional Asian cuisine, where contrasting yet complementary flavors are carefully orchestrated.
The mandarin oranges aren’t just there for sweetness – their citric acid actually helps cut through the richness of the dressing and enhances the other flavors. Meanwhile, the sesame in the dressing contains natural compounds called sesamol and sesaminol, which create that distinctive nutty taste we all love.
Even the texture contrasts serve a purpose beyond just being interesting to eat. The crunch of vegetables actually stimulates your trigeminal nerve, creating what scientists call “dynamic contrast” – basically, it makes eating more exciting and satisfying on a neurological level!
Make-Ahead Tips for Busy Weeknights
As a perpetually time-strapped human being (aren’t we all?), I’ve mastered the art of prep-ahead strategies for this salad that’ll save your Tuesday night sanity.
The chicken can absolutely be marinated and cooked up to two days ahead. Just store it in an airtight container in the fridge, and slice it right before serving. In fact, the flavors actually develop nicely after a day or so!
All your veggies can be prepped the weekend before – wash and chop that romaine, slice those scallions, and shred those carrots. Store them separately in containers lined with paper towels to absorb excess moisture. The only exception? Those tomatoes. Save those for the last minute, as refrigeration does terrible things to their texture and flavor.
For ultimate convenience, portion everything into grab-and-go containers for lunches throughout the week. Just keep the dressing separate until serving time to prevent soggy sadness – nobody wants that!
The Origin Story of Asian Chicken Salad
While you’re crunching away on this delicious creation, let me share a bit of food history that might surprise you. The “Asian” salad as we know it isn’t actually traditionally Asian at all!
What we call “Asian Chicken Salad” is actually a wonderful example of fusion cuisine that emerged in California in the 1960s. As Americans became more adventurous with international flavors, restaurants began incorporating ingredients like mandarin oranges, sesame, and soy-based dressings into familiar formats like the salad.
The dish gained massive popularity in the 1980s when Wolfgang Puck introduced his version, “Chinois Chicken Salad,” at his trendy restaurant Chinois on Main. Suddenly, this fusion creation was the height of culinary sophistication!
What makes our version special is that it honors this fusion tradition while remaining accessible for home cooks. We’re not claiming authenticity here – we’re celebrating the delicious cross-cultural innovation that makes American cuisine so dynamic and exciting!
Variations to Try
While this recipe is absolutely delicious as-is, I’m a firm believer in kitchen experimentation! Here are some twists that have been huge hits in my household:
- Grilled instead of pan-cooked chicken adds a wonderful smoky dimension. Just marinate as directed, then throw it on the grill for about 6 minutes per side. Perfect for summer cookouts!
- For a vegetarian version, substitute the chicken with crispy baked tofu. Press firm tofu to remove excess water, cut into cubes, toss with a bit of cornstarch and the Asian dressing, then bake at 400°F for about 25 minutes, flipping halfway through.
- Feeling adventurous? Add sliced mango alongside the mandarin oranges for a tropical twist that’ll transport you straight to vacation mode, no passport required.
- For extra crunch and nutrition, toss in some shelled edamame and sliced water chestnuts. They add texture while boosting the protein content – win-win!
- And for those who like it spicy (I see you!), add a drizzle of sriracha to your dressing or sprinkle some crushed red pepper flakes on top. The heat plays beautifully with the sweet oranges and savory chicken.
Happy salad making, and may your Asian Chicken Salad be as beautiful as it is delicious!
If you try this Asian Chicken Salad recipe, I’d love to know what you think! Does it rival your favorite restaurant version? What variations did you try?
