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Asian Chicken Salad with Grilled Vegetables

Asian Chicken Salad with Grilled Vegetables

Try this Asian Chicken Salad with Grilled Vegetables-it has a little something for everyone! Don't forget the marinade time in addition to the prep time, I like to start this one the night before.
Course Salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 salads
Author Lane from With Two Spoons

Ingredients

  • CHICKEN:
  • 2 chicken breasts
  • 2 Tablespoons soy sauce
  • 1 Tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon ginger
  • ¼ teaspoon cayenne pepper
  • DRESSING:
  • ¼ cup olive oil
  • ¼ cup orange juice
  • 1 Tablespoon lime juice
  • 2 Tablespoons soy sauce
  • 2 cloves garlic
  • 1 jalapeno seeded and roughly chopped
  • 1 Tablespoon brown sugar
  • 1 teaspoon ground ginger
  • SALAD:
  • 5 ounces Spring Mix
  • 1/2 cup edamame
  • 4 carrots halved lengthwise
  • 6 mini bell peppers halved lengthwise
  • 1 cucumber sliced and then cut into quarters
  • 1 cup wonton strips

Instructions

  1. To Make the Chicken and Vegetables:
  2. Put chicken breasts in a ziploc bag. Add soy sauce to bag.
  3. In a small bowl combine brown sugar, garlic powder, ginger and cayenne pepper.
  4. Pour spices over the chicken in bag and massage bag to ensure that chicken breasts are coated.
  5. Allow chicken to marinate for at least 1 hour and up to 12 hours.
  6. Preheat grill.
  7. Drizzle vegetable pieces with olive oil so they do not stick to your grill grates.
  8. Grill chicken breasts over direct heat for 5-6 minutes a side or until cooked through.
  9. Remove from grill. Allow chicken to rest for 10-20 minutes, and then slice.
  10. Grill vegetable pieces over direct heat for 10-12 minutes or until they are softened.
  11. Remove from grill and allow to cool.
  12. To Make Dressing:
  13. Add orange juice, lime juice, soy sauce, garlic, jalapeno, brown sugar and ginger to a food processor or high speed blender.
  14. Blend until smooth.
  15. Stream oil into dressing mixture to create an emulsification.
  16. Pour dressing into a glass container (this can be stored in the refrigerator for up to 7 days, it will need to be brought to room temperature before using).
  17. Shake if dressing separates.
  18. To Assemble Salad:
  19. Put Spring Mix into a bowl or onto a plate.
  20. Layer edamame, grilled carrots, grilled peppers, cucumbers, grilled chicken and grilled wonton strips.
  21. Drizzle with the dressing.
  22. Enjoy!