There was a whole boatload of chicken in my fridge. Sometimes (read: every time) when there is a good sale at the supermarket, I tend to overbuy. It all seems very logical while I’m standing in front of the chicken display; I’m going to make Grandma’s chicken soup today, baked barbecued chicken tomorrow, and chicken tacos this weekend.
I made exactly none of those things. Instead, I would up roasting almost a dozen chicken breasts with no clear plan. Roasting chicken, especially white meat, can be tricky, but an oven thermometer is a helpful tool if you don’t care for dry birds. It is recommended by the USDA that chicken be cooked to an internal temperature of 165 degrees, and honestly, anything beyond that will yield chewy and dry meat.
Perfectly moist chicken is the key to this crunchy Asian Chicken Chopped Salad, although no one will fault you for subbing in a supermarket rotisserie chicken instead. A honey ginger dressing is a sweet and tangy topping for this meal, which is packed with flavorful chicken and crisp veggies. Don’t be stingy with the crispy wonton toppers!
Asian Chicken Chopped Salad
For the salad:
6 large, bone-in chicken breasts
olive oil
4 carrots, peeled and grated
1 small red onion, finely sliced
2 red bell peppers, finely sliced
3 cups shredded red cabbage
3 tablespoons chopped cilantro, Thai basil, or parsley
fried wonton strips or cashews, for garnish
salt & pepper
For the dressing:
2 teaspoons grated fresh ginger
1/2 cup olive oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon sriracha sauce
1 teaspoon mustard
1/2 teaspoon kosher salt
Preheat your oven to 425 degrees.
Place the chicken breasts in a roasting pan. Drizzle with olive oil and season both sides well with salt and pepper. Insert the oven thermometer into the thickest part of a piece of chicken.
Place the chicken in the oven and roast for twenty minutes. Then, lower the temperature to 300 degrees and continue to cook until the chicken has reached an internal temperature of 165 degrees, about another twenty to thirty minutes. Let the chicken cool.
Place all the ingredients for the dressing in a big jar with a tight fitting lid. Shake very well, until the dressing is emulsified.
When the chicken is cool enough to handle, shred it into bite-sized chunks.
Place the chicken in a large mixing bowl with the carrots, red onion, peppers, cabbage, and cilantro. Add the dressing to the bowl and toss the salad gently.
Garnish with chopped cashews or fried wontons before serving.
This recipe will yield six servings.
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