Asian Chicken Salad

This one is also a favorite with my kids (and their friends). There are lots of versions of Asian Chicken salad, but this is our current choice on rotation.

Marinade for Chicken Salad*

1/4 C mirin

2 Tbsp toasted sesame oil

2 Tbsp soy sauce / Tamari for GF

2 garlic cloves crushed

2 tsp fresh grated ginger (or can use a frozen cube as shortcut)

1/4 C dry white wine

1/2 tsp kosher salt

1/4 C avocado oil

2 1/2lb boneless skinless chicken thighs or breasts (increase for a crowd accordingly)

1 C slivered or sliced almonds

1 3oz package of dry ramen noodles crushed**

1/2 C toasted sesame seeds

Dressing for chicken salad

1/4 C honey

2 Tbsp toasted sesame oil

1/4 C mirin

2 Tbsp soy sauce / tamari

1/2 C rice vinegar

1 C avocado oil

1 medium head Napa cabbage sliced fine

(Or 1 bag of pre sliced cabbage slaw works, but the Napa cabbage is worth the effort)

6 scallions (sliced thin)

½ C shredded carrots

½ C shredded purple cabbage

Preparing process

Mix all marinade ingredients together and then make Asian chicken salad.

Pour over chicken and finally refrigerate overnight (or at least a few hours).

*Shortcut - you can use store-bought grilled teriyaki chicken and just slice or dice it up.

Heat a medium pan over medium heat.

Add the almonds and toast, stirring to prevent burning until golden, appx. 5 minutes.

In the same pan, toast the noodles until golden, appx. 8 minutes and transfer to the bowl and then set aside.

This can be made ahead. Meanwhile, let it cool completely and transfer to an airtight container and store at room temp.

**If you don't have Ramen noodles you can sub chow mein noodles, or just omit to make it gluten free or lower carb. It’s delicious with the almonds and seeds.

Heat a large grill pan or as well heavy skillet over medium heat.

Add the marinated chicken shaking off excess marinade and grill till cooked through, appx 12 minutes for breasts and 15 minutes for thighs or grill on an outdoor grill.

Transfer to a cutting board and slice.

To make the dressing, combine all ingredients inept the oil, using a hand blender or whisk, add the oil in a steady stream till the dressing mixture thickens.

In a large bowl combine the cabbage, scallions, almonds, sesame seeds, and ramen.

Just before serving, drizzle in the dressing and toss.

Makes a great leftover to take for lunch the next day.

When I make this salad I pack up a few containers for my kids and mini containers of dressing and mini containers of seeds and “crunchies”.

If you’re feeling fancy, you can serve it inside edible bowls made out of wonton wrappers.

Simply drape a wonton over an upside down ramekin that’s been sprayed with oil, then brush or spray the wrapper lightly with oil.

Bake at 350 till crispy and golden, appx 12-15 minutes.

First, take out and it should pop off the ramekin easily.

Second, turn upside down so it sits like a bowl and fill with the Asian chicken salad.

You can use an iceberg leaf as a cup.

Drop a line below if you make Asian Chicken Salad and how it turned out!

Adapted from a recipe a friend shared from the Kosher Revolution cookbook.

You can also check out many more other recipes if you need an inspiration.