Asian Chicken Chopped Salad

This salad recipe is probably my all-time favorite "girl dinner" meal.  Mr. Devilish Dish does not enjoy sesame oil or cilantro and I love them both, so I make this often when he is out of town.  I've made this recipe dozens of times.  It's a recipe that Little Devil and I adapted to suit our tastes years ago.  I especially like it because the chicken gets cooked in the oven, but still manages to stay moist and flavorful.  I don't really want to mess with the grill when he's away from home.  Sometimes if I know he is going to be gone for several days, I will have him grill a few things for me ahead of time, like a steak so I can make Thai Beef Salad.  Pretty much when he's away I eat an entirely Asian menu.  Whether it is this salad, lettuce wraps, or Asian Dumpling Salad, if the cat is away, you can guarantee the mouse is having Asian food.  Not only is this my favorite salad flavor wise, I also really enjoy this recipe because the marinade and dressing can be made ahead.  When Mr. Devilish Dish is out of town, I've been known to do major projects like take the front door off and paint it, or landscape the entire backyard, or sew all new curtains for the windows.  I mix up the marinade and dressing first thing in the morning, and then when I have a break from whatever insane project I'm tackling, it is super easy to marinate and bake the chicken and then assemble the salad ingredients.  So easy, so tasty and definitely a winner.

My original "girl dinner"

The ingredients

Let your chicken breasts marinate awhile
before cooking.

While the chicken cooks, prepare the
salad ingredients.

So delicious, and a hearty "meal" salad
with the juicy sliced chicken breasts on top.

You can also add peanuts, chow mein noodles,
or tortilla strips for an even heartier salad.

Enjoy!

ASIAN CHICKEN CHOPPED SALAD


4 boneless, skinless chicken breasts

FOR THE MARINADE:

3 tablespoons hoisin sauce
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon honey
2 garlic cloves, minced
2 teaspoons sesame oil
1 teaspoon red pepper flakes

FOR THE DRESSING:

3 tablespoons rice vinegar
juice of 1/2 lime
2 teaspoons sugar
1 1/2 tablespoons canola oil
1/2 teaspoon sesame oil
1/2 teaspoon grated ginger
1 clove garlic, minced
salt to taste
1/4-1/2 teaspoon red pepper flakes

FOR THE SALAD:

1 head butter lettuce, chopped
1 head romaine, chopped
4-6 ounces salted cashew halves & pieces
4 green onions, chopped
2  (15 ounce) cans mandarin oranges, drained

In a small bowl combine the marinade ingredients.  Place in a large plastic bag and add chicken breasts.  Allow to marinate at least one hour, or as long as overnight.  When you are ready to cook the chicken, remove chicken breasts from marinade.  Preheat oven to High Broil.  Place chicken breasts on a foil covered baking sheet.  Bake on high broil for 5 minutes.  Turn chicken breasts over and bake the other side for 5 minutes.  (Make sure the chicken is no longer pink in the middle and its juices are running clear.)  Allow to cool slightly before slicing.

While the chicken is cooking, whisk together the dressing ingredients and set aside.  Place the salad ingredients in a large bowl.  Pour the dressing over and toss to combine.  Place servings of salad on plates and top with sliced chicken pieces. 

Prep Time:  1 hour to marinate     Cook Time:  Approximately 10 minutes
NOTE: This recipe was originally published on 5/22/17 and updated on 3/14/26