Asian Chicken Salad

This takes a bit longer than many of our recipes, but it’s definitely worth it! 

Asian Chicken Salad
Serves 6
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
  1. 1/3 c. olive oil
  2. 2 T. apple cider vinegar
  3. 2 1/2 T. soy sauce
  4. 1 T. toasted sesame oil
  5. 1 1/2 T. honey
  6. 1 large garlic cloves, minced
  7. 1 1/2 tsp. minced fresh ginger (add a bit more if you really like ginger!)
  8. 1/4 c. creamy peanut butter
  9. 1/2 tsp. kosher salt
  10. 1/2 tsp. freshly ground black pepper
  1. 3 large chicken breasts, roasted
  2. olive oil
  3. salt
  4. freshly ground black pepper
  5. 1/2 lb. green beans, and/or sugar snap peas
  6. 1 sweet bell pepper – sliced into 1″ to 2″ pieces
  7. 1/2 of a 10-oz. bag shredded carrots
  8. 2 green onions, diced
  9. 1 T. toasted sesame seeds, optional
For the dressing
  1. Whisk together all of the dressing ingredients and set aside.
For the salad
  1. Cook the chicken. Rub it with olive oil, sprinkle with salt and pepper, and roast it at 350 degrees for 30-40 minutes.
  2. Set aside until cool enough to handle, and then shred or cut the chicken into bite sized pieces.
  3. While the chicken is cooking, blanch the green beans, and/or sugar snap peas in a pot of boiling salted water for 3 to 5 minutes, until just crisp-tender. Immediately rinse them with cold water to stop the cooking. Drain.
  4. Combine shredded chicken, green beans/snap peas, peppers, and shredded carrots in a large bowl.
  5. Pour prepared salad dressing over the top. Gently fold to combine.
  6. Sprinkle the green onions and toasted sesame seeds over the top and season to taste.
  7. Sprinkle some freshly ground black pepper over the top.
  8. Can serve room temperature or cold.
  1. Best if you let the flavors meld for a few hours before serving!
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