This is a little tweak on the original ladies’ recipe for Korean Chicken Salad. It’s got all of the rich soy sauce flavour (with a little bit of spice) of the original, with a couple modern updates. This meal-sized salad easily makes a full dinner for a family of four — if you don’t like iceberg lettuce, switch it out for your favourite green.
Spicy Soy Chicken Salad
Recipe Type: Salad
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 3 lbs boneless skinless chicken breast
- Marinade:
- ¼ cup soy sauce
- 2 tbsp vegetable oil
- 2 tbsp sherry or white wine
- ½ tsp ground ginger
- ½ tsp cinnamon
- 2 garlic cloves, minced
- Salad veggies:
- 2 cups shredded iceberg lettuce (or another variety if you can’t stand iceberg!)
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced carrots
- 2/3 cups green onions
- 1 cup bean sprouts
- ¾ cup slivered almonds, toasted
- 2 tbsp sesame seeds, toasted
- Dressing:
- ½ tsp dry mustard
- ½ tsp salt
- ½ tsp hot sauce
- 1 tbsp soy sauce
- ¼ cup canola oil
- ¼ cup sesame oil
- 4 tsp lemon juice
Instructions
- Preheat oven to 400 degrees F. Cut chicken breasts in half. Combine marinade ingredients and thoroughly coat chicken, then place in a shallow roasting pan. Pour remainder of marinade over top and cook in the preheated oven for 40 minutes (or until fully cooked), turning once. Cool the chicken and cut into thin strips.
- Prepare the salad veggies and place in a large bowl. Whisk together all of the dressing ingredients in a smaller bowl and set aside. When ready to serve, toss the dressing with the veggies and arrange the chicken strips on top, finishing with the almonds and sesame seeds.
