“To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.” – George Ellwanger

This Asian style grilled chicken salad is so luscious that it’s sheer happiness in a bowl. It has all the flavours and textures that pick it up from being just another boring, plain salad to the star of the show.

It has fresh juiciness from iceberg and apples, smoky deliciousness from grilled chicken and vegetables and crunchy excitement from the crispy fried rice noodles. The Asian style vinaigrette is sweet, sour and salty and packs a big punch. I can happily eat this salad as a complete meal for many days in a row.

To make it completely vegetarian, you can replace chicken with mushrooms or tofu. Fried noodles can be replaced with toasted nuts.


For Asian Style Grilled Chicken Salad:

2 cups cooked/leftover boneless chicken
1/2 head iceberg lettuce or your favourite greens
2 carrots, peeled, sliced
2 green bell peppers, sliced
2 apples, cored, diced
2 cups French beans, cut into halves
1 cup rice noodles
vegetable oil for shallow frying Rice Noodles

For Salad Dressing:

2 cloves garlic
1 inch piece ginger, peeled
2 tablespoons soy sauce
2 tablespoons hot sauce
2 tablespoons vinegar
2 tablespoons sesame oil
2 tablespoons honey or brown sugar
1 teaspoon black pepper
Salt to taste

This Is What You Do :

Soak the rice noodles in warm water for 8-10 minutes.

Roughly tear iceberg leaves, core and dice apples, add to a big salad bowl.

Spray or lightly grease a grilled/skillet with olive oil. Grill French beans, bell peppers and carrots till tender but not limp. Add to the salad bowl.

Cut chicken into cubes, strips or roughly shred into bite size pieces. Grill till it is crispy on outside or has grill marks on. Add to the salad bowl.

Mix all the dressing ingredient in an electric blender. Pour over salad, toss to mix.Taste and adjust seasoning.

Drain the noodles, pat dry them on a kitchen towel so that they don’t splatter when fried.

In a small frying pan, add vegetable oil to shallow fry rice noodles. When the oil is hot, add a few at a time, too many shall clump together. Fry for a minute or till they are crispy. Don’t let them burn or they’ll taste unpleasant.

Left over salad can be mixed with a little mayonnaise to make delicious sandwich for a light lunch.

Makes 2-3 servings.

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