Description
The Asian Chicken Salad with Zesty Ginger Dressing combines tender grilled chicken with an array of colorful vegetables, all enhanced by a bold, ginger-infused dressing. This recipe not only offers a feast for the eyes but also a medley of tastes and textures that make it a perfect choice for a nourishing lunch or a light dinner.
Ingredients
– 4 cups chopped napa cabbage
– 2 cups chopped red cabbage
– 1/2 cup shredded carrots
– 1/2 cup snap peas
– 1/3 cup baby corn
– 1/3 cup bean sprouts
– 1 sliced red bell pepper
– 4 chopped green onions
– 1/2 cup chopped fresh cilantro
– 2 chicken fillets, pounded
– Salt and pepper, to taste
**For the dressing:**
– 2 Tbsp rice vinegar
– 1 Tbsp reduced sodium soy sauce
– 1 clove garlic
– 1 Tbsp honey
– 1 Tbsp minced fresh ginger
– 1/4 tsp. toasted sesame oil
– 3 Tbsp olive oil
Step-by-step Directions
Step 1: Prepare the Salad Base
In a large bowl, combine napa cabbage, red cabbage, carrots, snap peas, baby corn, bean sprouts, red bell pepper, green onions, and cilantro. Set this aside for later use.
Step 2: Make the Dressing
Place rice vinegar, soy sauce, garlic, honey, and ginger into a blender or food processor. Blend until smooth. With the blender still running, slowly add in the olive oil until the mixture is well-emulsified and creamy.
Step 3: Marinate the Chicken
Pound the chicken fillets to an even thickness using a meat pounder. Place the chicken in a sealable plastic bag and pour in 2 tablespoons of the prepared dressing, ensuring the fillets are well-coated. Marinate for 30 minutes to an hour.
Step 4: Grill the Chicken
Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the marinade, season with salt and pepper, and grill for approximately 4-5 minutes on each side, or until cooked through. Let the chicken rest for 15 minutes before slicing.
Step 5: Combine and Serve
Slice the rested chicken and add it to the salad. Toss with the remaining dressing. Serve immediately, or, for meal-prepping, divide into containers and refrigerate.
Servings & Preparation Time
– **Servings:** 4
– **Preparation Time:** 20 minutes
– **Cooking Time:** 10 minutes
– **Total Time:** 1 hour 30 minutes (including marination)
Tips for Storage & Reheating
– Store the salad and dressing separately in airtight containers to maintain freshness. Refrigerate for up to 3 days.
– If the chicken is kept separate from the salad, it can be reheated gently in a microwave or on the stove. However, to enjoy the optimal texture, consume the salad components cold.
Conclusion
This Asian Chicken Salad with Zesty Ginger Dressing offers a delightful mix of fresh, crunchy vegetables and savory grilled chicken, topped off with a tangy and sweet dressing. It’s a versatile recipe that serves well as a standalone meal or as a healthy option for your weekly meal prep. The fusion of ingredients not only ensures a diverse intake of nutrients but also provides a satisfying culinary experience.
Print
Asian Chicken Salad with Zesty Ginger Dressing
- Total Time: 1 hour 30 minutes (including marination)
- Yield: 4 servings 1x
Description
The Asian Chicken Salad with Zesty Ginger Dressing combines tender grilled chicken with an array of colorful vegetables, all enhanced by a bold, ginger-infused dressing. This recipe not only offers a feast for the eyes but also a medley of tastes and textures that make it a perfect choice for a nourishing lunch or a light dinner.
Ingredients
- 4 cups chopped napa cabbage
- 2 cups chopped red cabbage
- 1/2 cup shredded carrots
- 1/2 cup snap peas
- 1/3 cup baby corn
- 1/3 cup bean sprouts
- 1 sliced red bell pepper
- 4 chopped green onions
- 1/2 cup chopped fresh cilantro
- 2 chicken fillets, pounded
- Salt and pepper, to taste
- 2 Tbsp rice vinegar
- 1 Tbsp reduced sodium soy sauce
- 1 clove garlic
- 1 Tbsp honey
- 1 Tbsp minced fresh ginger
- 1/4 tsp. toasted sesame oil
- 3 Tbsp olive oil
Instructions
- Step 1: Prepare the Salad Base In a large bowl, combine napa cabbage, red cabbage, carrots, snap peas, baby corn, bean sprouts, red bell pepper, green onions, and cilantro. Set this aside for later use.
- Step 2: Make the Dressing Place rice vinegar, soy sauce, garlic, honey, and ginger into a blender or food processor. Blend until smooth. With the blender still running, slowly add in the olive oil until the mixture is well-emulsified and creamy.
- Step 3: Marinate the Chicken Pound the chicken fillets to an even thickness using a meat pounder. Place the chicken in a sealable plastic bag and pour in 2 tablespoons of the prepared dressing, ensuring the fillets are well-coated. Marinate for 30 minutes to an hour.
- Step 4: Grill the Chicken Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the marinade, season with salt and pepper, and grill for approximately 4-5 minutes on each side, or until cooked through. Let the chicken rest for 15 minutes before slicing.
- Step 5: Combine and Serve Slice the rested chicken and add it to the salad. Toss with the remaining dressing. Serve immediately, or, for meal-prepping, divide into containers and refrigerate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes