Asian Inspired Chicken Salad

Asian Inspired Chicken Salad
  • Prep Time: 15
  • Total Time: 145
  • Servings: 4.0

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About this Recipe

This sensational summer salad is perfect for a light dinner. For some extra protein, try adding some cooked and shelled Japanese soy beans! 


125 ml Olive oil
50 ml Lemon juice
3 Shallots, finely chopped and divided
4 MAPLE LEAF Prime Naturally® Boneless Skinless Chicken Breasts
30 ml Cilantro, finely chopped
500 ml Bean sprouts
2 Green onions, thinly sliced
2 Celery stalks, chopped
1 Red pepper, chopped
1 Yellow pepper, chopped
125 ml Raisins
30 ml Oyster sauce
175 ml Uncooked long-grain white rice
2 L Baby spinach leaves, washed


COMBINE ¼ cup (50 mL) oil, lemon juice and 2 shallots in a medium bowl. Add chicken and turn to coat. Cover and refrigerate for at least 2 hours.

WHISK remaining oil, shallot and cilantro with oyster sauce. Set aside.

PREHEAT barbecue to medium.

REMOVE chicken from marinade and discard marinade. Barbecue chicken until juices run clear, about 5 to 7 minutes a side and internal temperature is 170 °F (77 °C). Refrigerate chicken to cool.

COOK rice in a large pot of salted water for 15-17 minutes or until tender. Drain and rinse with cold water.

PLACE spinach, bean sprouts, green onions, celery, peppers, rice and raisins in a large salad bowl. Toss with oyster sauce mixture to coat.

PLACE salad on individual serving plates. Slice chicken and fan on top of salad.


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