{"id":52062,"date":"2025-02-16T15:15:01","date_gmt":"2025-02-16T20:15:01","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=52062"},"modified":"2025-02-16T15:15:01","modified_gmt":"2025-02-16T20:15:01","slug":"asian-chicken-salad","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/asian-chicken-salad\/","title":{"rendered":"Asian Chicken Salad"},"content":{"rendered":"

This Asian Chicken Salad recipe is a new twist on a classic idea. With Mandarin Oranges and Lychee Balsamic Vinaigrette, it's tasty and elegant!<\/p>\n

\"2<\/p>\n

Last summer, I went on a big balsamic vinaigrette kick, and designed some salad recipes that would end up being some of my favorite salads ever.<\/p>\n

I\u2019ve always been a fan of good salads, and balsamic vinegar is the perfect way to bring a little sweetness to a pile of fresh vegetables, IMHO.<\/p>\n

I do a lot of Salad Meal Prep<\/a> - making a bunch of salad bases on grocery day, then adding *stuff* to them when making each meal.<\/p>\n

I\u2019ll cook up some tender chicken, add some crunchy vegetables - maybe a bit of fresh fruit - whip up a quick dressing, and BOOM - easy salads all week.<\/p>\n

This Asian chicken salad recipe was the result of me picking up a Lychee white balsamic vinegar and brainstorming on how I\u2019d use it!<\/p><\/div>\n

I decided to make a lightly flavoured Asian salad dressing with it, then design a delicious salad around it.<\/p>\n

Starting with the fresh salad bases, I added sweet mandarin oranges, and went with a variety of textures and flavours from there.<\/p>\n

Enoki mushrooms for a bit of umami flair, cucumbers for added crunch, avocado slices for a little bit of creaminess. Where I usually only use one kind of fruit, this one has two - obviously we needed some actual lychees in addition to those mandarin orange slices!<\/p>\n

It all came together as the perfect base for that Lychee Balsamic Vinaigrette, as well as the glazed chicken breasts.<\/p>\n

All around, just a beautiful, tasty salad - and a great way to shake things up, when salads are feeling a bit basic.<\/p>\n

Anyway, let\u2019s take a look at the ingredients you\u2019ll need for this recipe...<\/p><\/div>\n

\"2<\/p>\n

\n

Ingredients<\/h2>\n

This recipe uses some pretty simple ingredients - for the most part - but you should be able to find almost everything you need in any larger grocery store.<\/p>\n

I have some recipe notes for you, though:<\/p>\n

Chicken Breasts<\/h4>\n

I use small (it\u2019s a filling salad!) boneless, skinless chicken breasts for this recipe. That said, you can use boneless skinless chicken thighs, if you prefer. I\u2019ll usually use 1 big or 2 small thighs per salad.<\/p>\n

Lychee White Balsamic Vinegar<\/h4>\n

This is a speciality ingredient that is SUPER fun, but may be a bit difficult to find. <\/p>\n

I found it at a local olive oil shop - The Olive Oil Dispensary<\/a> - but haven\u2019t seen it in grocery stores or on Amazon.<\/p>\n

It looks like a lot of olive oil shops carry it, though.<\/p><\/div>\n

\n

Salad Greens<\/h4>\n

You can really use whatever crisp greens you like: iceberg lettuce, spring mix, romaine lettuce, maybe a bit of arugula.<\/p>\n

Sometimes we\u2019ll add a bit of shredded cabbage for a little bit of crunch - red cabbage\/purple cabbage, green cabbage, napa cabbage, it\u2019s all good.<\/p>\n

Veggies<\/h4>\n

We use a few different veggies in this salad:<\/p>\n

Avocado
\nCarrots
\nEnglish Cucumber
\nEnoki Mushrooms
\nGreen Onions
\nSnow Peas or Snap Peas<\/p>\n

The only real note I have here is that you should probably cook your enoki mushroom before adding them to the salad, especially if you live in the USA. There\u2019s been a lot of concern about Listeria lately! <\/p>\n

Feel free to swap for another mushroom variety, or just skip them altogether if you prefer.<\/p><\/div>\n

\n

Fruit<\/h4>\n

While you can use canned mandarin oranges and\/or lychees in this recipe, fresh tastes a bit better, and I just think the texture works better in a salad.<\/p>\n

That said, lychees can be hard to find, and AWFUL to peel\/pit, IMHO, so I wouldn\u2019t judge anyone for using canned.<\/p>\n

They tend to come in syrup, so I\u2019d recommend rinsing them so they\u2019re not *too* desserty.<\/p>\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Avocado Oil or Olive Oil
\nApple Cider Vinegar or Rice Vinegar
\nCoconut Aminos, Gluten-Free Soy Sauce, or Gluten-Free Tamari
\nGarlic Powder
\nOnion Powder
\nHoney
\nSalt<\/p>\n

... I just don\u2019t have anything else to say, as far as these last few ingredients go. Pretty straightforward! <\/p><\/div>\n

\"2<\/p>\n