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Recipe of the Week: Asian Chicken Salad with Honey Soy Dressing

By Staff | Jul 2, 2019

Chef Loretta Paganini

This delicious and easy to prepare chicken salad is the perfect addition to any summer cookout. A make ahead quick dinner or lunch or is even ideal to bring as a shared dish at a neighborhood get together on a hot day. Take advantage of the season’s best produce and with a little imagination you can put together a salad that will be the envy of everyone. Serves eight. (Chef tip: Use antibiotic-free and hormone free chicken breasts.)

For the dressing:

1/4 fresh Florida orange juice

2 tablespoons raw honey

Zest of one orange

1 tablespoon fresh grated ginger

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

3 tablespoons vegetable oil

1 tablespoon sesame oil

For the salad:

3/4 pound chicken breasts, pounded thin

4 cups Romaine lettuce greens, chopped into bite-sized pieces

1 carrot, thinly sliced

1 cup shredded red cabbage

1 cup mandarin orange slices

1/4 cup toasted almonds slivers

1/4 cup candied ginger pieces (optional)

In a large bowl, whisk together orange juice, honey, orange zest, fresh grated ginger, soy sauce, and rice wine vinegar. While whisking, slowly add the oil in a constant drizzle to create an emulsion.

Remove 1/2 cup of dressing. Marinate chicken in 1/2 cup of dressing for two hours in the refrigerator. Discard dressing used for marinade.

Grilled chicken on an outdoor grill or indoor grill pan. Cook chicken until it reaches an internal temperature of 165F and juices in the chicken run clear. Set aside.

Add sesame oil to remaining dressing and whisk together.

In a large bowl, toss together mixed greens, carrots, cabbage and mandarin oranges. Add dressing and toss.

Slice chicken on a diagonal into strips. Plate salad onto individual dishes, top with chicken breast and garnish with toasted almonds

Add 1/4 cup candied ginger pieces to salad before tossing.