Grilled Chicken Asian Salad
I hope you have some chopsticks handy! Grilled Chicken Asian Salad is one of my favorite new main dish summer salads.
Wondering where I got it? My blogger friend, Jan, sent me her recipe and asked me to try it. She said she served it to her lunch bunch and it was a big hit.
Grilled Chicken Asian Salad
I’m crazy for just about everything in it. I did adapt the recipe just a tad, grilling instead of steaming the chicken breast. I also added avocado, because I believe it makes almost everything better. For myself, I cut the carbs, not adding the pasta to my salad, using dry roasted peanuts, no oranges or craisins, but my husband got the works and really enjoyed it.
Begin by mixing up the dressing. Cook the pasta al dente. Drain it, and toss with dressing. Put the dressing and pasta in the refrigerator and let it marinate and chill for 2 hours.
About 35 minutes before you’d like to eat, fire up the grill. Grill temperatures vary, but my man sets our gas grill on low, and then cooks the chicken for 8 minutes per side. He bastes the chicken with Teriyaki sauce and grills it for 2 more minutes on each side. It’s always moist and juicy, never dry. Use an instant read thermometer and make sure your chicken reads 165 degrees in the thickest part.
(USDA recommended temperature is 165 F for chicken breasts.) Cooking time will depend on the temperature of the chicken, how hot the grill is, the thickness of the chicken breasts, and even weather conditions if you’re cooking outside. – See more at: http://www.kalynskitchen.com/2007/05/how-to-make-juicy-grilled-chicken.html#sthash.U2KZqe5z.dpuf
(USDA recommended temperature is 165 F for chicken breasts.) Cooking time will depend on the temperature of the chicken, how hot the grill is, the thickness of the chicken breasts, and even weather conditions if you’re cooking outside. – See more at: http://www.kalynskitchen.com/2007/05/how-to-make-juicy-grilled-chicken.html#sthash.U2KZqe5z.dpuf
(USDA recommended temperature is 165 F for chicken breasts.) Cooking time will depend on the temperature of the chicken, how hot the grill is, the thickness of the chicken breasts, and even weather conditions if you’re cooking outside. – See more at: http://www.kalynskitchen.com/2007/05/how-to-make-juicy-grilled-chicken.html#sthash.U2KZqe5z.dpuf
(USDA recommended temperature is 165 F for chicken breasts.) Cooking time will depend on the temperature of the chicken, how hot the grill is, the thickness of the chicken breasts, and even weather conditions if you’re cooking outside. – See more at: http://www.kalynskitchen.com/2007/05/how-to-make-juicy-grilled-chicken.html#sthash.U2KZqe5z.dpuf
(USDA recommended temperature is 165 F for chicken breasts.) Cooking time will depend on the temperature of the chicken, how hot the grill is, the thickness of the chicken breasts, and even weather conditions if you’re cooking outside. – See more at: http://www.kalynskitchen.com/2007/05/how-to-make-juicy-grilled-chicken.html#sthash.U2KZqe5z.dpuf
Chop, chop, chop! Yes, while the chicken is grilling, get everything ready. Add it to a salad bowl, or if you’re like me and you like to plate it, here’s the how-to.
Start with a bed of baby spinach, then add chopped parsley, bow-tie pasta, green onion, mandarin oranges, water chestnuts, Craisins, avocado slices, and honey-roasted peanuts.
Slice your grilled chicken, I slice mine with an electric knife on the diagonal. Then I cut it right down the middle. Arrange sliced chicken in the middle of your plate.
Garnish with a few more onions, peanuts, and drizzle with dressing. Sprinkle with sesame seeds, and serve Grilled Chicken Asian Salad immediately. Makes 8-10 main dish servings.
Yeah, I’m out…chopsticks are on my shopping list! Thanks Jan…love it…
Grilled Chicken Asian Salad
Ingredients
- 6 small chicken breasts, (boneless, skinless), grilled and sliced
- ⅓ cup Teriyaki sauce, (for grilled chicken)
- 16 ounces bow tie pasta, cooked al dente
- 1-1/2 (10 ounce) bags fresh baby spinach
- 1 (6 ounce) bag Craisins
- 2 (11 ounce) cans mandarin oranges, drained
- 2 (8 ounce) cans sliced water chestnuts, drained
- ½ cup parley, chopped
- 1 bunch green onions, chopped
- 2 avocados, sliced
- 6 ounces honey roasted peanuts
- ¼ cup sesame seeds, toasted
For Dressing:
- 1 cup canola oil
- ⅔ cup bottled Teriyaki sauce
- ⅔ cup white wine vinegar
- 6 Tablespoons sugar, (or stevia to taste)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Blend dressing ingredients together in a blender or food processor.
- Mix dressing and cooked pasta in a medium bowl and marinate and chill for 2 hours.
- Combine rest of ingredients in a large salad bowl. Add pasta and dressing and toss.
- Top with grilled chicken and serve.
If you’ve got a great salad, (or anything for that matter), I’d love to try it. Please send it my way.
Happy grilling all,
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! 
Sounds like a very hearty and tasty salad! Have a great Labor Day Weekend:@)
Thanks Lynn, you too. I’ll come visit soon!
Looks delicious, and I’m putting it on my “secret” pin board so my fellow luncheon club pinners don’t copy cat it first. (Of course, Denise will probably see it here so I’ll have to tell her HAND’S OFF. )
Great idea Debbie. I’d hate to have to blog Denise from SWB. Hope she’s obedient!
Oh, does this look so delicious! One my daughters will also love!
Thanks Lorraine, it’s different and I’m so hoping you and your girls like it. Let me know please! Have a fun-filled-family weekend…