Asian Chicken Salad

Category: Salad

Cuisine: not set

Ready in 45 minutes
by rotts4me

Ingredients

1 Tbsp Sesame Oil

4 Tbsp Light Soy Sauce

4 Tbsp Pineapple Juice

2 Tbsp Lime or Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Ground Ginger

1/4 tsp Salt omit if you are using regular soy sauce instead of light

1/4 tsp Pepper

1/4 tsp Crushed Red Pepper optional

4 Skinless, boneless chicken breast halves

6 cups Mixed Greens can be prepackaged or a mix of your own favorites, cleaned and torn.

1 Small can Pineapple Tidbits drained, reserving the juice

1 Small can Mandarin Oranges drained

8 Mushrooms cleaned and sliced

1 Carrot peeled and julienned

1 Small Red or Yellow Sweet Pepper


Directions

Marinade: Combine first ten ingredients in a zip-lock bag and mix well (if it seems a little too thick you can add a bit of warm water to loosen it up a bit). Add chicken to marinade. Let marinate for at least 2 hours in the refrigerator, being sure to place the bag in a bowl to prevent drips or leaks from contaminating any other food in the refrigerator. Cook chicken in a grill pan or on an indoor grill, until done (170 degrees), turning once (depending on the thickness of the breasts it can be anywhere from 10 to 15 minutes); put aside on a plate to rest while you prepare the salad base. Place greens on salad plates. Top with pineapple, oranges, mushrooms, carrot and sweet pepper. Slice the chicken on the diagonal to form a nice presentation and lay upon the salad base. Serve immediately with your favorite dressing or a light vinaigrette of sesame oil, pineapple juice and a dash of soy sauce.

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