Asian-Inspired Chicken Salad

Introduction

This salad comes together in about 15 minutes and relies on a quick blanch to brighten the broccoli and pea pods while keeping them crisp. The grilled chicken, tender vegetables, and bright Asian-inspired dressing make it substantial enough for lunch or dinner, and flexible enough to swap in whatever fruit and crackers you have on hand.

Recipe Details

• Prep Time: 12 minutes
• Cook Time: 3 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

• 1½ cups broccoli flowerets
• ½ cup pea pods
• 6 cups torn mixed greens
• 2 cups thinly-sliced Nappa cabbage
• ½ cup julienned carrots
• 1 package (6 oz) grilled chicken breast, cut in strips
• ¾ cups salad dressing (teriyaki ginger, Asian sesame with ginger, or balsamic vinaigrette)
• 1 mango, peeled, seeded, and thinly sliced (optional)
• Sesame crackers (optional)

Instructions

1. In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well.
2. In large bowl toss together the blanched broccoli and pea pods, greens, cabbage and carrots.
3. Add chicken.
4. Drizzle with salad dressing. Toss to coat.
5. Arrange on 4 serving plates.
6. Top with mango, if desired.
7. Serve with crackers.

Variations

• Swap the protein: Use rotisserie chicken shredded, sliced turkey breast, or pan-seared tofu for a vegetarian version; the salad structure stays the same, and cooking time shrinks to just the blanch step.
• Change the dressing: A lime-cilantro vinaigrette or a peanut-based sauce works well with these vegetables and shifts the flavor profile without affecting texture or cook time.
• Add crunch: Scatter toasted almonds, cashews, or sunflower seeds over the top instead of or alongside the crackers for extra texture and richness.
• Make it warm: Toss the blanched vegetables and chicken together while still warm, dress immediately, and serve on warm plates for a composed warm salad that’s heartier in winter.
• Bulk it up: Add cooked brown rice or quinoa to make this a full grain bowl that stores well for meal prep.

Tips for Success

• Don’t skip the ice-water rinse after blanching. It stops the cooking instantly and keeps the broccoli and pea pods bright green and snappy rather than olive-colored and soft.
• Use a pre-cooked rotisserie chicken or grilled chicken breast if you don’t have a package already prepped; this cuts your active time even further and works just as well.
• Dress the salad just before serving. If you need to hold it for more than a few minutes, keep the dressing separate and add it only when plating to prevent the greens from wilting.
• Taste the salad before plating and adjust the dressing amount; different brands vary in saltiness and intensity, so drizzle conservatively and add more if needed.

Storage and Reheating

FAQ

Can I prep this salad ahead for a lunch box?

Prepare the blanched vegetables, greens, and raw vegetables in a container the night before, keep the chicken and dressing in separate containers, and assemble just before eating or at lunchtime to prevent sogginess.

What if I don’t have mango?

Any fresh fruit—sliced strawberries, mandarin segments, or sliced pineapple—works with the dressing and adds sweetness and texture; if you prefer to skip fruit altogether, increase the amount of crackers on top for crunch.

Can I use a different salad dressing?

Any Asian-inspired or light vinaigrette dressing will work; avoid heavy cream-based dressings, which weigh down the fresh vegetables and mask their flavor.

How do I know if the broccoli is blanched enough?