Asian Grilled Chicken Salad
I was inspired recently by a friend who brought this salad to a potluck lunch at work. I loved it immediately. It is crunchy, fresh and delicious. With only five ingredients and the dressing, it is simple to assemble. I played up the Asian flare and created my own version. I have made it twice in the past week, Asian Grilled Chicken Salad is already a new favorite!
Crispy Rice Noodles give this recipe some extra crunch and flavor. Sometimes they can be a bit harder to find. If you aren’t able to find them in your grocery store, look for Chow Mein Noodles or grab an inexpensive package of chicken flavored Ramen Noodle Soup. Discard the seasoning packet, break up the ramen noodles and add them to the salad. This will give you a similar crunchy texture in your salad.
Asian Grilled Chicken Salad
What’s Needed?
- 1 large grilled chicken breast
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic salt
- 3-ounce can of rice noodles
- 1/2 cup sliced almonds
- 2 green onions, sliced (optional)
- 2 hearts of romaine lettuce, chopped
- 1/2 cup Balsamic Vinagrette dressing
- salt and pepper to taste
How to make Asian Grilled Chicken Salad?
- Sprinkle garlic salt on the chicken and grill until no longer pink, about 8 minutes on each side.
- Brush the chicken with soy sauce before removing it from the grill.
- Allow the chicken to cool. Then cut it into small chunks. Set aside.
- Chop 2 hearts of romaine lettuce and place them in a large salad bowl.
- Add the the sliced almonds and the rices noodles. Toss the salad.
- Add 1/2 cup of balsamic dressing. Add the grilled chicken and toss to mix. Add a pinch of salt and pepper. Taste and add more dressing, if needed.
Serve the salad immediately. If you take this salad to a gathering with friends, keep the components separated in plastic bags and mix the salad just before you serve it, so it all stays fresh, crunchy and tasty.