How about having something heavy this time? Salad consists of a mixture of small pieces of food, which are usually vegetables. There are different types of salad according to the point they are served during a meal. We have appetizer, side, main and dessert salads. You have encountered a dessert salad already. The first on our list, buko salad. This time, we have a main course salad. This kind usually contains a portion of high-protein food, such as chicken, which we will use now in our recipe. Main course salads are also known as dinner or entree salads. They may also contain seafood, such as grilled or fried shrimp or fish/steaks.
Now, as you can see, chicken salad uses chicken as a main ingredient. Other ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles, and a variety of mustards. In the USAm chicken salad may refer to any salad with chicken or a specific mixed salad that consists primarily of chopped meat and a binder, such as mayonnaise or salad dressing. So how does it differ from an Asian chicken salad? In Asia (also in Europe), the salad may be complemented with a number of dressing (not just mayonnaise) or no dressing at all. Specifically, Asians commonly use different types of sauce. With the kind of mixture it has, Asian chicken salad commonly presents a fresh, clean taste. It is because of the sauce.
In this recipe, we use no mayonnaise at all. What we use here are olive oil, soy sauce, rice vinegar, honey, red pepper flakes, and salt and white pepper to taste. Can you sense the kind of salad it is? With such ingredients mixed with cabbage, carrot, scallion, almonds, cilantro, and sesame seeds, we can say that it is a healthy one. And who doesn’t want a healthy dish? I cannot forget when I had a taste of chicken salad in Thailand. Very refreshing! You will want to gobble up everything. How about trying it yourself? Find out how below.
Asian Chicken Salad Recipe
- 2 boneless chicken breasts skin on
- 5 cups Chinese cabbage sliced thin
- ½ cup shredded carrot
- ½ cup minced scallion
- ½ cup sliced almonds
- ¼ cup chopped fresh cilantro
- 2 tbsp toasted sesame seeds
- 2 tbsp extra olive oil
- 2 tsp soy sauce
- ¼ cup rice vinegar
- 3 tbsp honey
- 1 pinch red pepper flakes
- Salt and white pepper to taste
- Preheat broiler. Place a stainless steel or cast iron skillet in the broiler, about 7 inches from the heat source, to get it very hot. Season chicken with a little salt and pepper.
- While pan is heating, thinly slice cabbage, and shred carrot. Chop cilantro and scallion cabbage and carrot mixture. Add sliced almost.
- When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side up, and return to broiler. Cook for about 15 minutes depending on thickness of chicken. When done and cool enough to touch, remove skin, and cut into bite – size pieces.
- Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt, and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds.