Asian Chicken Salad

Summer salads are here!  

Thank goodness it’s actually fun to use the grill again.  After the long, freezing winter and then a super wet spring, I never want to plan for the grill because it just seems like it won’t be nice enough.  

But I feel like a break is coming, and grill season has begun! 

This salad is perfect for making early in the week and using the leftovers for lunches and quick dinners.  I am doing tennis one night a week and playing in a paddle league with Brady another night during the week, so I love to have quick dinners on hand and ready to throw together.  This is one of those meals.

It has so many fun flavors that even if you aren’t a huge salad lover, you will love this.  


Asian Chopped Chicken Salad

(adapted from Menu

  • 1/4 cup soy sauce
  • 2 Tbsp. teriyaki sauce
  • 3 Tbsp fresh ginger, peeled and finely chopped
  • 3 Tbsp cup olive oil
  • 2 Tbsp hoisin sauce
  • 1 Tbsp sesame oil
  • 2 tsp sriracha sauce
  • 1 tsp kosher salt
  • 2 large chicken breasts, boneless and skinless
  • 1/3 cup seasoned rice vinegar
  • 1/4 cup finely chopped green onions (white and green parts)


  • 1-2 lbs Napa cabbage, very thinly sliced
  • 1/2 – 1 c. shredded carrots 
  • 1/2 mango, diced
  • 2/3 cup freshly cut cilantro leaves, coarsely chopped
  • 1/2 cup cashew pieces, dry toasted + salted
  • 2 tsp. sesame seeds, toasted
  • 1/4 c. shredded basil

To make the dressing and marinade: 
  1. Mix together the soy sauce, ginger, teriyaki, oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade.  
  2. Trim and clean 2-4 chicken breasts and place them in a gallon ziplock bag with 1/2 c. of marinade.  Mix chicken around so it gets covered with marinade.
  3. Save the rest of the marinade for the dressing.  
  4. Allow chicken to marinade for at least an hour before cooking on the grill or in a grill pan.
  5. To make the dressing – add rice vinegar and green onions (optional).  Save for later!
To make salad.
  1. In a large bowl, add the sliced cabbage, carrots, basil, cilantro,  sesame seeds, diced mango and cashews.
  2. Add the grilled chicken and mix together.  
  3. Add dressing and serve!!


 Make extra for leftovers!!

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