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Asian Chicken Salad

Juicy grilled teriyaki chicken thighs served over a crisp, colorful salad with crunchy chow mein noodles, mandarin oranges, and a creamy homemade peanut dressing.
Print Recipe Save to Pins
Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Asian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 cup teriyaki sauce homemade or store-bought
  • 1.5 tbsp canola oil
  • kosher salt and freshly ground black pepper to taste
  • 1 head romaine lettuce roughly chopped
  • 2 cups shredded red cabbage
  • 1.5 cups julienned carrots
  • 0.75 cup crunchy chow mein noodles add right before serving
  • 11 oz canned mandarin oranges drained
  • 0.5 cup roasted cashews
  • 0.5 cup fresh cilantro leaves chopped
  • 4 green onions thinly sliced
  • 5 tbsp peanut butter creamy
  • 2 tbsp reduced-sodium soy sauce
  • 1.5 tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • 1 garlic clove minced
  • 0.25 cup warm water for peanut dressing

Equipment

  • Grill or grill pan
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Zip-top Bag or Marinade Bowl
  • Cutting board and sharp knife

Method
 

  1. Whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, minced garlic, and warm water in a small bowl until smooth. Refrigerate until ready to use.
  2. Combine chicken thighs and teriyaki sauce in a large zip-top bag or bowl. Marinate in the refrigerator for at least 2 hours or overnight. Drain and discard used marinade.
  3. Pat chicken lightly dry. Brush with canola oil and season with salt and pepper.
  4. Preheat grill to medium heat. Grill chicken thighs, turning occasionally, until internal temperature reaches 165°F, about 10 minutes total. Rest for 5 minutes then slice.
  5. Layer chopped romaine in a large bowl. Top with sliced chicken, red cabbage, carrots, mandarin oranges, cashews, cilantro, and green onions. Add chow mein noodles last.
  6. Drizzle peanut dressing over the salad and gently toss to combine. Serve immediately.

Notes

Marinate the chicken for the full 2 hours or overnight for the best flavor. Keep chow mein noodles separate until serving to preserve their crunch. Store components separately for up to 3 days.