asian BBQ chicken salad.

This salad is so delicious. Gosh I love a good salad. I’m sorry I just wrote that — I’m so boring. Most people go ga-ga over classic drool worthy foods like cookies, brownies, nachos, a burger. Not me! Salads are where it’s at. I think it’s because I love that they are such blank canvases; ready for anything: fruits, veggies, protein, dressings, you name it!


I mean, just look at that. Crisp peppers and cabbage, delightfully crunchy cucumbers and chopped romaine lettuce, topped with that sticky, sweet and spicy chicken. Hello, salad nirvana!

This is a main dish salad that makes enough for two: one 8 ounce chicken breast is enough for two salads – 4 ounces for each person. Trust me, this salad is super filling and you can feel great, even if you end up eating the entire thing all by yourself!


I cooked the chicken on my cast iron grill pan, but you could use your outdoor grill. If you prefer to cook on the stovetop/oven or don’t have a grill or grill pan, I would recommend the pan roasting method. To do this, preheat your oven to 350 degrees. Heat a teaspoon of oil in a heavy skillet over medium/medium high heat. Add chicken and let cook for 3-5 minutes, or until chicken releases easily. Turn and then put the skillet in the oven and let cook for 10 minutes longer, or until chicken is done.


asian BBQ chicken salad
marinade adapted from half baked harvest. 



1 boneless, skinless chicken breast (about 8 ounces)
1/4 cup hoisin sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons Thai sweet chili sauce
1 tablespoon sesame oil
1 tablespoon raw honey
1 teaspoon whole grain or dijon mustard
1/4 teaspoon crushed red pepper
1 teaspoon fresh grated ginger
1 garlic clove, minced or grated
1/2 lime, juiced


1 large or 2 small romaine hearts, chopped
1 cup of green cabbage, shredded
1/2 cup of red cabbage, shredded
1/2 cup of carrots, shredded
1/4 of an English cucumber, thinly sliced into half moons
1 bell pepper (red, yellow, orange), thinly sliced
3 scallions, thinly sliced
1 tablespoon sesame seeds
2 teaspoons rice wine vinegar


Combine all marinade/dressing ingredients in a bowl and whisk to combine. Reserve about 1/3 of the marinade. Add chicken to remaining marinade, cover, and refrigerate and for at least 30 minutes. Remove from marinade and  grill, 5 minutes per side or until done. Alternatively, you can pan sear/pan roast/bake — whatever is easiest for you.

In a large mixing bowl, add all salad ingredients, romaine through sesame seeds. Add rice wine vinegar and toss gently to combine.

Divide salad amongst two plates and add 4 ounces of chicken to each plate. Drizzle each salad with a tablespoon of the remaining marinade/dressing. Serve immediately.

Serves 2.

**Please use organic ingredients wherever possible** 


2 thoughts on “asian BBQ chicken salad.

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