This grilled chicken Asian salad is so good you can serve your family salad for dinner and you won’t hear any complaints. A generous bed of lettuce is topped with sweet mandarin slices, toasted almonds, crunchy Chow Mein noodles and a flavorful chicken breast that’s been marinated in an Asian inspired sauce. Even the dressing for this salad is special, it’s a homemade orange marmalade dressing that’s as easy to make as it is delicious. Enjoy!
Chicken and Marinade Ingredients
¼ cup Low Sodium Soy Sauce
2 tbsp. packed Light Brown Sugar
½ tsp. Ginger Powder (or grated fresh ginger if your have it on hand)
2 Garlic Cloves, grated or minced
1 tsp. Kosher Salt, or to taste
¼ tsp. Black Pepper, or to taste
1 tbsp. Rice Vinegar
2 Large Chicken Breast, cut lengthwise to make 4 pieces total (about 1-1½ lb.)
Marinate the chicken
Add all of the ingredients (except the chicken) to a bowl, stir to combine well and to dissolve the sugar. Place the chicken breast in a large, re-sealable plastic bag. Add the marinade to the chicken, remove most of the air from the bag and seal tight. Make sure the bag is properly sealed and place the bag in a pan or on a plate, just in case it leaks (yes it has happened to me).
Marinate the chicken in the refrigerator for at least one hour to overnight. Turn the bag occasionally to distribute to marinade well. When ready to grill, remove the chicken from the bag. Discard the leftover marinade.
While the chicken marinates, make the orange marmalade dressing
Orange Marmalade Dressing Ingredients
¼ cup Canola Oil
1 tbsp. Rice Vinegar
1 tbsp. Low Sodium Soy Sauce
2 tbsp. Orange Marmalade
½ tsp. Fresh Ginger, grated or finely minced
½ tsp. Sesame Oil
¼ tsp. Garlic, grated or minced finely (about ½ a garlic clove)
Make the dressing
In a small jar, or a container with a tight fitting lid, add the oil, rice vinegar, soy sauce, orange marmalade, ginger, sesame oil and garlic. Cover the container and shake vigorously to mix. Refrigerate until ready to use, stir vigorously before using too.
20-24 oz. Salad Mix, iceberg and/or romaine lettuce with carrots, red cabbage, etc.
15 oz. can Mandarin Orange Slices, drained and rinsed
½ cup Chow Mein Noodles
¼ cup Sliced Almonds, toasted
Grill the chicken
Grill the chicken over moderate heat until the internal temperature is at least 165°F at its thickest part. When the chicken has cooled enough to handle, cut each piece into slices.
Toast the sliced almonds
Place the almonds in a non-stick skillet over medium heat; cook them for 5-6 minutes until they turn a nice golden color. Shake the skillet often and keep an eye on the almonds they will go from a beautiful golden color to burnt in no time. As soon as they’re done, remove the skillet from the heat and set aside.
Build the grilled chicken Asian salad
Add a generous amount of lettuce to a plate or bowl. Top each salad with a quarter of the mandarin slices, toasted almonds, chow Mein noodles and the chicken breast.
Serve with the grilled chicken Asian salad with the orange marmalade dressing.
Makes 4 large salads