Asian Chicken Salad and Sesame Soy Dressing

17 March 2013

asian chicken salad
Asian Chicken Salad and Sesame Soy Dressing

Why go to those fast-food joints when you can make this healthy salad at home and in a edible bowl too!  Delicious and low calorie too.

This salad combines shredded leaf lettuce of any kind, assorted greens, a dressing that will knock your socks off and, of course, teryaki glazed chicken breast slices.

Asian Chicken Salad with Sesame Soy Dressing | | #chicken #asian #salads
Great salad for a light dinner

The edible bowl is a shaped flour tortilla.  Easy enough to do with the molds that come with a fajita set or you can merely make a baseball-sized ball of aluminum foil and drape the tortilla over that.

This is the ultimate in "clean" food and supplies plenty of energy.

Asian Chicken Salad with Sesame Soy Dressing

  • 1/4 cup soy sauce
  • 2 tbs unseasoned rice vinegar
  • 2 tbs oil
  • 1 tbs dark sesame oil
  • 1/4 cup sugar
  • 2 tbs water
  • pinch of grated ginger
  • 1 tbs toasted sesame seed

Combine all ingredients in a jar that has a lid.  Shake well and refrigerate.

  • Leaf lettuce (any kind) shredded (amount your choice)
  • Baby Spinach (amount your choice)
  • Watercress (amount your choice)
  • Grape Tomatoes, sliced in half (amount your choice)
  • Scallions, thinly sliced (amount your choice)

Use approximately equal amounts of all the greens (lettuce, spinach & watercress).  Mix together and store in a large plastic bag.  You can make enough so there's salad left over for another meal.

Edible Bowl
  • 2 medium flour tortilla (about 8-10-inches diameter)

Preheat oven to 400 degrees.

Dampen tortilla by sprinkling with water.  Smooth off excess water and pat with a paper towel.  Drape moistened tortilla over inverted fluted mold and shape tortilla to conform to shape, OR drape over a baseball-sized ball of aluminum foil (it will flute naturally this way). 

Bake in a 400 degree oven for about 5 minutes or until tortilla feels crisp and holds it's shape.  Remove from oven and let cool on mold (foil ball)

  • 1 medium boneless, skinless chicken breast (approx 8 oz)
  • 1/4 cup teryaki glaze (or Chinese BBQ Sauce--available in Asian section of the grocery)

Preheat broiler or BBQ grill to medium heat.  Grill chicken breast about 10 minutes each side, or until juices run clear.  Brush with glaze, turn up the heat to high and cook until glaze just begins to caramelize.

Slice diagonally in 1/4-inch slices.

Putting It All Together

Place about 1 cup of greens in each edible bowl.  Add desired amount of sliced grape tomatoes and scallions.  Place 1/2 of the sliced chicken on top of greens in each bowl.  Add dressing.

Serves 2

asian chicken salad
Asian Chicken Salad and Sesame Soy Dressing


Paige Flamm said...

This looks so yummy and colorful! What a delicious dinner or lunch option! Your pictures are gorgeous!


Anneli (Delicieux_fr) said...

I just cooked this for dinner without the tortilla as I didn't have any. But the dressing was just so good and the whole thing was delicious. I added a few cashew nuts and some sliced radishes too. Utterly lovely so thanks for sharing!

Judith Hannemann said...

Anneli, I LOVE the idea of cashews because then chicken can be omitted for vegans to enjoy this.

I love that dressing. Especially on baby spinach salad with a few toasted sesame seeds in it.


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