Thursday, June 23, 2011

Asian Chicken Salad

Source: Me!
Serves: 4


  • 1lbs of boneless skinless chicken thighs

  • 1/2 c. flour, seasoned with salt and pepper

  • 2 tbsp EVOO

  • 1/4 c. mango chutney

  • 1 head of Boston lettuce, shredded (or greens of your choice)

  • 1 carrot, shredded

  • 1/2 red onion, sliced thin

  • 1 c. sliced mushrooms

  • 2 stalks of green onion

  • Asian toasted sesame ginger dressing

  • Optional topping: chow mein noodles


  1. Chop chicken into bite sized pieces. In a ziplock bag, toss chicken in seasoned flour until coated.

  2. Heat up oil in a non-stick skillet. Brown chicken for about 3-4 minutes on each side, until the chicken is almost cooked, just a tiny bit pink in the center.

  3. Add the mango chutney and toss the chicken until coated. Continue cooking until the chicken is cooked through, about another minute or two.

  4. Meanwhile, make up the salad of shredded lettuce, sliced red onion, sliced mushrooms, chopped green onion and shredded carrots.

  5. Let the chicken cool a little. Top the salad with the chicken, asisan toasted sesame dressing and crushed chow mein noodles (optional).


This almost felt like a restaurant main course salad that would be really bad for you, it was so good! Next time, for a change, I might try tossing the chicken in sweet chili sauce and adding some mandarin oranges. Definitely a make again!

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