Asian Chicken Salad

I always find that salads made at restaurants seem to be so much more satisfying and flavorful than any boring old salad I could possibly make at home. So instead of my usual weekend trip to Panera for lunch I decided to challenge myself to create an equally delicious salad at home!


Here is what I discovered. First, presentation of the salad is key. If it looks boring, it probably will taste boring. Be prepared to test your knife skills to get your veggies looking just right! Second, a variety of flavors is essential; this salad features hints of ginger and cilantro that seem to be minor details, but really enhance the overall salad! Lastly, the dressing. A good dressing can make or break a salad. This Asian peanut style dressing is absolutely to die for, I loved it!

Asian Chicken Salad 

gluten-free, grain-free, soy-free, dairy-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free


  • 4 cups low sodium chicken broth
  • 1 x 1 inch piece fresh ginger, chopped
  • 2 boneless skinless chicken breasts
  • 2 Tbsp natural nut butter (I used crunchy almond butter)
  • 1 Tbsp natural honey or agave nectar
  • 1 Tbsp coconut oil
  • 4 scallions, sliced lengthwise into ribbons
  • 1 zucchini, cut into matchsticks
  • 2 carrots, cut into matchsticks
  • 2 bunches Romaine lettuce, chopped
  • 1/4 cup fresh cilantro, chopped
  • Sesame seeds, optional

In a large stock pot, bring chicken broth to a boil. Add chicken and let cook for another 10 minutes on low heat until no longer pink inside. Using a slotted spoon, remove chicken from broth from broth and let cool. Reserve broth for dressing. To make dressing, combine nut butter, honey, coconut butter, and 1/4 cup left over chicken broth in a tight fitting jar and shake well. Combine lettuce, zucchini, carrots, onions in a large salad bowl and toss well. Divide among plates, shred cooked chicken on top of salad, drizzle some dressing, sprinkle with cilantro and sesame seeds and serve!


This salad made the most amazing summer lunch, and I can’t stop raving about the dressing (so simple yet so tasty)! I think the recipe was supposed to make about 4 salads, but between Will and myself, we just made 2 giant lunch salads; its amazing how filling veggies can be! At least I stayed full long enough to prevent myself from grabbing a piece of cake at my cousin’s graduation party later in the afternoon. My famous Cobb Salad now has some competition!

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