Asian Chicken Salad is a delicious meal made with chicken breasts, veggies, and crunchy chow mein noodles coated in a homemade peanut butter dressing.
- 2 pounds boneless skinless chicken breasts or thighs
- 1 cup teriyaki sauce homemade or store-bought
- 2 tablespoons canola oil
- Salt and black pepper to taste
- 1 head romaine roughly chopped
- 2 cups shredded red cabbage
- 1 1/2 cups shredded carrots or julienned carrots
- 1 cup crunchy chow mein noodles dry
- 11 ounces can of mandarin oranges drained
- 1/2 cup roasted unsalted cashews or roasted unsalted peanuts
- 1/2 cup fresh cilantro leaves chopped
- 1/4 cup green onions thinly sliced
- 6 tablespoons creamy peanut butter
- 2 tablespoons soy sauce low-sodium
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1/3 cup warm water
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In a small bowl, whisk together the dressing ingredients until smooth. Place in the fridge until ready to serve.
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In a large bowl, combine chicken and teriyaki sauce. If you have time, cover the bowl with plastic wrap and marinate for at least 2 hours overnight, turning the meat occasionally. If you don't have time, move to the next step.
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Preheat the grill to medium heat or place a grill pan over medium heat. Drain the chicken from the marinade.
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Brush the grill or grill pan with canola oil, season the meat with salt and pepper, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.
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Place chopped romaine lettuce in a large bowl, and top with sliced grilled chicken, cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro, and green onions.
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Pour the dressing on top and gently toss to combine.
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Serve immediately.