Crunchy Asian chicken salad

By Claudio Aprile
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When the heat strikes, reach for this crunchy chicken salad. Made with crisp red lettuce, fresh cherry tomatoes and refreshing cucumber, with the option of adding white baby potatoes. Plus, the Asian ginger dressing is delicious, and the toasted peanuts really take it up a notch.



Crunchy Asian Chicken Salad

  • Handful of red lettuce, chopped
  • 1/3 cup green onion, chopped
  • 1/2 cup mint, chopped
  • 1/2 cup fresh coriander, chopped
  • 1 tablespoon red chili, sliced
  • 1/2 cup toasted peanuts
  • 1/2 cup cherry tomatoes, sliced
  • 1/2 cup radish, sliced
  • 1/2 cup cucumber, sliced
  • 1/2 cup red onion, sliced
  • 1/2 roast chicken, chopped
  • 1 tablespoon toasted sesame seeds

Asian Ginger Dressing

  • 1/2 tablespoon toasted sesame oil
  • 1/2 cup olive oil
  • 1 tablespoon grated ginger
  • 1/2 cup lime juice
  • 2 tablespoon Thai fish sauce
  • 1/4 cup rice wine vinegar
  • 1 garlic clove
  • 1 tablespoon red chili


For the Salad 

  1. In a large bowl, mix chopped red leaf lettuce, green onion, mint, and coriander. 
  2. Add sliced red chili and toasted peanuts. 
  3. Add chopped roasted chicken. Reserve.

To Make the Dressing 

  1. For the dressing, combine sesame oil, olive oil, ginger, lime juice, Thai fish sauce, rice wine vinegar, chopped garlic and red chili in a bowl and whisk together.
To Serve 
  1. Dress salad and divide into two serving bowls. 

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