Chinese Chicken Salad, Grilled Caesar Salad, Thai Peanut Chicken Salad. Salads have come a long way from being just a side dish to becoming a wholesome and satisfying meal. One ingredient that can truly transform a salad from mundane to marvelous is chicken. Packed with protein and a versatile flavor profile, chicken can be the star of your salad, adding a delicious and hearty element. Here are seven creative ways to incorporate chicken into your salads, turning them into satisfying and nutritious main courses.
- Grilled Chicken Caesar Salad:
The classic Caesar salad gets a protein-packed upgrade with the addition of grilled chicken. Start by marinating boneless, skinless chicken breasts in a mixture of olive oil, garlic, lemon juice, and your favorite herbs. Grill the chicken until it’s cooked through and has those beautiful grill marks. Slice it into thin strips and toss it with crisp romaine lettuce, freshly grated Parmesan cheese, and Caesar dressing. The smoky flavor of the grilled chicken adds depth to the salad, making it a delicious and filling option.
- Thai Peanut Chicken Salad:
Take your taste buds on a flavorful journey with a Thai-inspired peanut chicken salad. Marinate chicken thighs in a mixture of soy sauce, ginger, garlic, and a touch of honey. Grill or pan-sear the chicken until it’s juicy and slightly caramelized. Slice the chicken and toss it with a vibrant mix of shredded cabbage, carrots, bell peppers, and cilantro. Drizzle a homemade peanut dressing over the top, made with peanut butter, lime juice, soy sauce, and a dash of Sriracha for some heat. This salad offers a perfect balance of sweet, savory, and spicy flavors.
- Mediterranean Chicken Quinoa Salad:
For a heartier and more nutritious option, combine the goodness of quinoa with the flavors of the Mediterranean. Cook quinoa according to package instructions and let it cool. Season boneless, skinless chicken thighs with olive oil, lemon juice, oregano, and garlic, then grill or roast until golden brown. Toss the cooked quinoa with cherry tomatoes, cucumber, Kalamata olives, red onion, and feta cheese. Add the sliced chicken on top and drizzle with a lemon vinaigrette. This salad is not only delicious but also a wholesome meal with a perfect blend of protein, fiber, and healthy fats.
- Buffalo Chicken Salad:
For those who crave a bit of heat, the Buffalo chicken salad is a spicy and satisfying option. Season chicken breasts with a mixture of hot sauce, garlic powder, and onion powder. Grill or bake the chicken until it’s fully cooked and has absorbed those bold Buffalo flavors. Slice the chicken and toss it with a bed of mixed greens, cherry tomatoes, celery, and blue cheese crumbles. Drizzle with a tangy ranch dressing to cool down the spice. This salad captures the essence of Buffalo chicken wings but in a healthier and more refreshing form.
- Caprese Chicken Salad:
Give your salad a Mediterranean twist by combining the classic Caprese flavors with grilled chicken. Marinate chicken breasts in balsamic vinegar, olive oil, garlic, and Italian herbs. Grill until the chicken is cooked through and has a delightful balsamic glaze. Slice the chicken and arrange it on a bed of fresh mozzarella, ripe tomatoes, and basil leaves. Drizzle with extra balsamic reduction for an added burst of flavor. This Caprese chicken salad is a celebration of simple ingredients that come together to create a harmonious and satisfying dish.
- Chinese Chicken Salad:
Transport your taste buds to the Far East with a vibrant and crunchy Chinese chicken salad. Poach or grill chicken breasts and shred them into bite-sized pieces. Toss the shredded chicken with a mix of shredded Napa cabbage, carrots, bell peppers, and green onions. Add in crunchy elements like sliced almonds and crispy wonton strips. Dress the salad with a zesty sesame ginger vinaigrette. This salad offers a delightful combination of textures and flavors, making it a refreshing and satisfying option.
- Southwest Chicken and Black Bean Salad:
Give your salad a southwestern flair by combining chicken with black beans, corn, and avocado. Season chicken thighs with cumin, chili powder, and lime juice before grilling or baking. Once cooked, shred the chicken and mix it with black beans, corn kernels, cherry tomatoes, red onion, and diced avocado. Toss everything together with a cilantro lime dressing for a burst of fresh and zesty flavors. This Southwest chicken and black bean salad are not only delicious but also packed with protein, fiber, and healthy fats.
Chicken is a versatile ingredient that can elevate your salads to new heights. Whether you prefer the smoky notes of grilled chicken or the bold flavors of Buffalo sauce, there’s a chicken salad recipe to suit every palate. Experiment with these creative ideas to turn your salads into satisfying and nutritious main courses. With a variety of textures, flavors, and ingredients, these chicken salads are sure to become staples in your meal rotation, adding a delicious and protein-packed twist to your dining experience.
Today, we are excited to share our take on an old favorite, check out our Authentic Chinese Chicken Salad recipe!
Asian salads always have a spicy complex flavor that is created by sauces based on soy sauce, spicy garlic and pepper, rice vinegar and teriyaki sauce. We offer you an interesting Chinese salad of Napa cabbage, grilled chicken and … fried cucumbers. The recipe is very quick and easy.
The base of the salad is Napa cabbage with neutral flavor. For the protein part, choose boneless chicken thighs or thighs without bones and skin. You can cook them on the grill or grill pan. Use raw sunflower seeds or pumpkin seeds to give the salad an extra kick. We do NOT recommend preparing this dish in advance. You can use leftover grilled chicken or you can chop the cabbage, carrots, and chiles ahead of time and store them in the refrigerator.
CHINESE CHICKEN SALAD
WHAT YOU NEED
FOR THE SALAD
Napa cabbage
Chicken Thighs, boneless and skinless
Cucumber
Carrot
Vegetable Oil
Chili or Jalapeño
Cilantro
2-3 tbsp sunflower seeds for garnish
FOR THE SAUCE
Teriyaki sauce
Soy sauce
Rice or Apple cider vinegar
Olive oil
Garlic clove
Bay leaf
Coriander
Kari
WHAT YOU DO
Remove the top leaves of the cabbage, separate the white part for other dishes. Cut the thin green leaves into strips. Place the kale in a large bowl.
Rub chicken thighs with salt and pepper. Brush all sides with olive oil. Heat a grill pan. Place chicken. Cut cucumber in half and place in pan. Grill the chicken until golden and the cucumber until charred. Let the chicken cool and cut into thin strips. Cut the cucumber into 8 pieces.
Chop the cilantro. Slice the chili pepper into thin rings. Peel and grate the carrots. Place the prepared vegetables and herbs in a bowl.
Add the prepared chicken and cucumbers.
Place bay leaf, spices and crushed garlic in the center of the bowl. Drizzle with soy sauce, vinegar and teriyaki sauce. Heat the oil in a skillet and pour the boiling oil over the spices and garlic. Stir everything thoroughly and leave it for 15 minutes at room temperature.
Transfer the salad to a serving dish and sprinkle with sunflower seeds for crunch and visual appeal. Serve the Chinese chicken salad immediately to preserve the flavor and color in each plate.
Ingredients
For the salad:
1 Napa cabbage, just the tender green leaves
2 boneless and skinless chicken thighs
1 cucumber
1 small carrot
1 tbsp. vegetable oil for frying
1/3 chili or jalapeño
bunch of cilantro
2-3 tbsp sunflower seeds for garnish
For the sauce:
2 tbsp. teriyaki sauce
2 tbsp. soy sauce
1 tbsp. rice or apple cider vinegar
3 tbsp. olive oil
1 garlic clove
1 bay leaf
11/2 tsp. coriander
1 tsp. kari
Instructions
- Remove the top leaves of the cabbage, separate the white part for other dishes. Cut the thin green leaves into strips. Place the kale in a large bowl.
- Rub chicken thighs with salt and pepper. Brush all sides with olive oil. Heat a grill pan. Place chicken. Cut cucumber in half and place in pan. Grill the chicken until golden and the cucumber until charred. Let the chicken cool and cut into thin strips. Cut the cucumber into 8 pieces.
- Chop the cilantro. Slice the chili pepper into thin rings. Peel and grate the carrots. Place the prepared vegetables and herbs in a bowl.
- Add the prepared chicken and cucumbers.
- Place bay leaf, spices and crushed garlic in the center of the bowl. Drizzle with soy sauce, vinegar and teriyaki sauce. Heat the oil in a skillet and pour the boiling oil over the spices and garlic. Stir everything thoroughly and leave it for 15 minutes at room temperature. Transfer the salad to a serving dish and sprinkle with sunflower seeds for crunch and visual appeal. Serve the Chinese chicken salad immediately to preserve the flavor and color in each plate.
The juicy, colorful and savory salad is ready. It can be served as an independent dish for lunch or a late dinner. Bon appetite!
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