Spicy Asian Chicken Salad

Ok, so this really isn’t a chicken salad.  Normally the term chicken salad is reserved for finely cut up chicken with mayo or other food glue, spices, celery or whatever else you like.  Here, I really just mean a salad topped with Spicy Chicken.  I guess its misleading, but I’ve already typed out this ridiculous explanation and I don’t want to have to think of something else.

With the Vegetarian out of town until Wed., I opted to go with a few Asian type dishes while she is gone.  Does she like Asian foods? Yes.  Does she loves them, with a few exceptions? No.  Therefore for lunch I opted for this quick salad.  You’ll see what dinner is later.


Serves 2 – easily doubled for more

1 Chicken Breast, sliced thinly against the grains
1 teaspoon (or more if you like it spicy) sriracha sauce
1 1/2 tablespoons rice vinegar
1 teaspoon fish sauce
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 1/2 tablespoons light soy sauce
1 1/2 romain hearts (more or less, depending how much salad you want)
1/2 red pepper, chopped
fresh black pepper
1 tablespoon cooking oil, not olive oil

Cut chicken and place in medium bowl.  Add sriracha, 1 tablespoon rice vinegar, fish sauce, half the garlic, half the ginger, 1 tablespoon soy sauce.  Mix to coat and marinate at least 15 minutes.

Heat medium skillet over medium-low heat with oil.  Once hot, add chicken and cook until tender, about 10 minutes.  Once chicken is nearly cooked, add red peppers.  You can increase heat to medium if its not browning the chicken.

While chicken is cooking, in small ramekin or bowl, mix remaining ginger, garlic, rice vinegar, soy sauce, black pepper to taste.  This is your extra dressing, but is also optional, and you could also use a premade dressing, like a wasabi ginger.

Serve chicken and red peppers over salad.  Top with optional dressing and enjoy!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in Asian, chicken, salad, sriracha. Bookmark the permalink.

4 Responses to Spicy Asian Chicken Salad

  1. iEatDC says:

    Yum! (P.S. I've totally ordered what I thought was a salad topped with chicken, and it was actually a salad with a scoop of chicken salad on top. NOT THE SAME.)

  2. thanks. haha, yea. Maybe I should be more specific…I don't need anyone to send back their dish

  3. DailyChef says:

    Really like this. I much prefer "un-finely" chopped up chicken…and the spiciness here seems to go really well with the salad!

  4. Angela says:

    Oooh, I'm a sucker for anything with sriracha in it, and I've been trying to eat healthier, so this might just be my lunch tomorrow! Also, I believe Mark may have called me his little Asian chicken salad before. And no, I don't know that means, either.

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