Asian Chicken Salad Delight (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
2 pounds boneless, skinless chicken thighs
02 -
1 cup teriyaki sauce (homemade or store-bought)
03 -
1 ½ tablespoons canola oil
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
1 head romaine lettuce, roughly chopped
07 -
2 cups shredded red cabbage
08 -
1 ½ cups julienned carrots
09 -
¾ cup crunchy chow mein noodles
10 -
1 11-ounce can mandarin oranges, drained
11 -
½ cup roasted cashews
12 -
½ cup chopped fresh cilantro leaves
13 -
4 green onions, thinly sliced
→ Peanut Dressing
14 -
5 tablespoons peanut butter
15 -
2 tablespoons reduced-sodium soy sauce
16 -
1 ½ tablespoons rice wine vinegar
17 -
1 tablespoon brown sugar
18 -
1 clove garlic, minced
# Instructions:
01 -
Whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic, and 1/4 cup warm water in a small bowl until smooth. Refrigerate until ready to serve.
02 -
Combine chicken and teriyaki sauce in a gallon-sized Ziploc bag or large bowl. Marinate in the refrigerator for at least 2 hours or overnight, turning occasionally. Drain the chicken from marinade before cooking.
03 -
Preheat grill to medium heat. Brush chicken with canola oil, season with salt and pepper, then cook on the grill while turning occasionally until completely cooked through (internal temperature of 165°F), approximately 10 minutes.
04 -
In a large bowl, combine romaine lettuce, cooked chicken, shredded cabbage, julienned carrots, chow mein noodles, mandarin oranges, cashews, cilantro, and green onions. Drizzle the peanut dressing on top and gently toss to mix.
05 -
Serve the salad immediately.
# Notes:
01 -
Marinating the chicken allows the teriyaki sauce to infuse flavor into the meat.
02 -
Ensure the grill is preheated to medium for even cooking.