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The Ultimate Grilled Asian Chicken Salad with Sesame-Ginger Vinaigrette

A delicious serving of the finished Grilled Asian Chicken Salad in a bowl.

A hearty main course salad with an Asian-inspired flavor profile. The dish features grilled, boneless chicken thighs that have been marinated in a homemade sesame-ginger vinaigrette. The cooked chicken is then chopped and tossed with a variety of fresh, crunchy vegetables, including napa cabbage, carrots, scallions, and snow peas, along with the remaining vinaigrette. The salad is finished with a topping of crispy chow mein noodles for added texture.

Ingredients

Scale
  • 1/3 cup rice vinegar (not seasoned)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey mustard
  • 1 tablespoon grated peeled ginger
  • 3 tablespoons vegetable oil
  • 3 tablespoons sesame oil
  • 1 pound skinless, boneless chicken thighs
  • 1 small head napa cabbage (about 1 pound), cut into bite-size pieces
  • 1 medium carrot, thinly sliced
  • 4 scallions, thinly sliced
  • 1/4 pound snow peas, cut crosswise into thirds
  • Kosher salt
  • 1/2 cup chow mein noodles

Instructions

  1. Preheat a grill or grill pan to medium-high heat.
  2. Make the Vinaigrette/Marinade: In a medium bowl, whisk together the rice vinegar, soy sauce, honey mustard, and grated ginger. While whisking, slowly stream in the vegetable oil and sesame oil until the dressing is combined and emulsified.
  3. Marinate and Grill the Chicken: In a separate bowl, toss the chicken thighs with 1/4 cup of the prepared dressing. Let the chicken marinate at room temperature for 10 minutes.
  4. Remove the chicken from the marinade, discarding the used marinade. Place the chicken on the preheated grill.
  5. Grill for 4 to 5 minutes per side, until cooked through and nicely charred.
  6. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
  7. Assemble the Salad: While the chicken rests, combine the napa cabbage, carrot, scallions, and snow peas in a large bowl. Pour the remaining dressing over the vegetables and toss to combine.
  8. Cut the rested chicken into 1/2-inch pieces and add it to the salad; toss again.
  9. Season the salad with salt to taste.
  10. Top with the chow mein noodles just before serving.

Notes

  • The sesame-ginger vinaigrette serves a dual purpose as both a marinade for the chicken and a dressing for the salad. For food safety, be sure to discard the marinade that was in contact with the raw chicken.
  • Letting the grilled chicken rest for 5 minutes before slicing is a key step to keep it juicy.
  • Add the crunchy chow mein noodles at the very end to prevent them from becoming soggy.

Nutrition

Find it online: https://cookupjoy.com/asian-chicken-salad/