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Asian Chicken Salad

Asian Chicken Salad

4 to 6
20 min
25 min

3 boneless, skinless chicken breasts 

1/4 cup canola oil

Salt and pepper


For the Salad:

1/2 head Napa cabbage, core removed and julienned 

1/4 pound raw snow peas 

1/2 yellow bell pepper, seeded and julienned 

1/2 red bell pepper, seeded and julienned 

1/2 cup shredded carrots 

1/2 red onion, peeled and julienned 


For the Dressing: 

1/4 cup sesame oil 

1/4 cup canola oil 

3 tablespoons rice vinegar 

3 tablespoons soy sauce 

1 tablespoon garlic, peeled and minced 

1 tablespoon ginger, peeled and minced 

1/2 cup scallions, thinly sliced 

1/4 cup cilantro, finely chopped 

1/4 tablespoon sesame seeds 


Preheat the oven to 350°F. Toast the sesame seeds by placing in a single layer on a cookie sheet and roast for 5 minutes. Set aside to cool. 

Toss the chicken breast in the canola oil. Season well with salt and pepper. Place on a foil lined cookie sheet. Bake in the oven for about 20 minutes, until the internal temperature reaches 165°F and the chicken is golden brown. Remove chicken from the oven and cool completely in the refrigerator. 

Meanwhile, whisk together the sesame oil, canola oil, rice vinegar, soy sauce, garlic, ginger, scallions, cilantro and half the toasted sesame seeds. When the chicken is cool, cut into large chunks. Toss the chicken with the vegetables and dressing (Note: Any extra dressing can be stored in the refrigerator for up to 1 week). Season salad to taste with salt and pepper, and serve with remaining sesame seeds.