Oriental Chicken Garden Salad

🕒 Prep: 10 min
🔥 Cook: 12 min
🍽 Serves: 4
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This Oriental Chicken Garden Salad brings a burst of fresh flavors and textures, perfect for a quick, satisfying meal. It's a delightful combination of grilled chicken and crunchy vegetables, topped with a zesty homemade dressing that makes every bite exciting.

Ingredients for Oriental Chicken Garden Salad

Chicken breasts are the star of the dish, providing lean protein and a nice, juicy texture when grilled. Olive oil helps in grilling the chicken perfectly, adding a hint of richness. Salt and black pepper are basic seasonings that enhance the natural flavors of the chicken.

The mixed salad greens offer a refreshing base, while the red cabbage and carrots add crunch and color. Red bell pepper brings a sweet note, and green onions add a mild, savory kick.

Crispy chow mein noodles and sliced almonds provide an enjoyable crunch that contrasts nicely with the tender vegetables. For the dressing, soy sauce, rice vinegar, and honey balance salty, tangy, and sweet flavors. Grated fresh ginger and garlic offer warmth and depth, while sesame oil and sesame seeds impart a nutty, aromatic finish.

Tips & Tricks

  • Let the chicken rest for at least 5 minutes after grilling to lock in juices.
  • Use a mandoline for perfectly uniform vegetable slices, speeding up prep time.
  • If you prefer, you can toast the almonds lightly for added flavor.

Serving Suggestions

This salad is satisfying on its own but pairs beautifully with a side of steamed edamame or a bowl of miso soup. For a more filling meal, consider serving it with a side of jasmine or brown rice.

Frequently Asked Questions

Can I use a different protein?
Absolutely! Grilled shrimp or tofu would work well as substitutes.
Is there a way to make this salad ahead of time?
You can prepare the vegetables and dressing a day in advance, but for best results, grill the chicken and combine everything just before serving.
What if I don't have fresh ginger?
In a pinch, you can use 1/2 teaspoon of ground ginger instead, though fresh is best for flavor.

Oriental Chicken Garden Salad Recipe Walkthrough

Start by preheating your grill to medium-high. This ensures your chicken will cook evenly and develop a nice char. While the grill heats up, brush the chicken breasts with olive oil, ensuring they're well coated. Sprinkle both sides with salt and black pepper.

Place the chicken on the grill, cooking each side for about 6-7 minutes. You're aiming for a nice golden color and an internal temperature of 165°F. Once done, set them aside to rest; this step is crucial for juicy chicken.

Meanwhile, in a large bowl, toss together all the salad components: mixed salad greens, red cabbage, carrots, red bell pepper, and green onions. This is your vibrant, crunchy base.

Next, whip up the dressing. Combine soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and sesame seeds in a small bowl. Whisk until everything is well-blended and the honey is fully dissolved.

Slice the rested chicken into thin strips and add it to your salad bowl. Pour the dressing over the salad and gently toss, ensuring everything is coated evenly. Finally, top your salad with sliced almonds and crispy chow mein noodles for that extra crunch.

Why You'll Love This Recipe

  • Quick and easy to prepare—perfect for busy weeknights.
  • Loaded with vibrant vegetables and lean protein.
  • The homemade dressing is both tangy and sweet, tying all the flavors together.
  • A great way to use up any extra veggies in your fridge.

Ingredients

2 boneless skinless chicken breasts
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
6 cups mixed salad greens
1 cup shredded red cabbage
1 cup julienned carrots
1/2 cup sliced red bell pepper
1/4 cup chopped green onions
1/4 cup sliced almonds
1/4 cup crispy chow mein noodles
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tbsp grated fresh ginger
1 garlic clove, minced
1 tbsp sesame oil
1 tsp sesame seeds

Step-by-step Instructions

1. Preheat grill to medium-high heat.
2. Brush chicken breasts with olive oil, then season with salt and black pepper.
3. Grill chicken for 6-7 minutes on each side, or until cooked through. Remove from heat and let rest.
4. In a large bowl, combine mixed salad greens, red cabbage, carrots, red bell pepper, and green onions.
5. In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and sesame seeds to make the dressing.
6. Slice the grilled chicken into thin strips and add to the salad.
7. Pour dressing over the salad and toss gently to combine.
8. Top with almonds and chow mein noodles before serving.

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