Asian Chicken Salad

Asian chicken salad with bok choy and oranges and cashews helps you say so long to the same old boring chicken on salad greens. And it’s on the table in less time than it takes to get takeout.

Asian chicken salad with oranges and cashews on a grey plate.

This Asian chicken salad revolutionizes the usual ho-hum chicken on salad greens. And it couldn’t be easier. Gently poached chicken is jumbled together with baby bok choy, oranges, and roasted cashews and the whole shebang is tossed with miso vinaigrette. And it’s on the table in less than 30 minutes. Who knew healthy could be so delicious?!–Angie Zoobkoff

Asian Chicken Salad

  • Quick Glance
  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4
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Ingredients

  • For the Asian chicken salad
  • For the miso vinaigrette

Directions

Start the Asian chicken salad

In a large skillet over high heat, place the chicken breasts in a single layer and add just enough chicken stock to barely cover the chicken. Bring to a very gentle simmer and then decrease the heat to low so the stock doesn’t even bubble. Gently cook the chicken until it’s just tender but not quite cooked through, 3 to 6 minutes. Remove from the heat and keep the chicken submerged until it’s cooked through, 2 to 5 minutes more.

Make the miso vinaigrette

While the chicken is cooking, combine the vinaigrette ingredients in a jar with a lid and shake to mix well or whisk the ingredients together in a bowl.

Assemble the Asian chicken salad

Slice or shred the chicken into bite-size pieces. Cut the white stalks of the bok choy crosswise into pieces 1/4-inch (6-mm) wide; keep the green leaves whole. Combine the bok choy in a bowl with the shallot, orange segments, cashews, and chicken. Season with salt and dress with some of the miso vinaigrette. Serve with additional miso dressing on the side. (You can cover and refrigerate any leftover miso dressing.)

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Recipe Testers' Reviews

We really enjoyed this Asian chicken salad as a light, healthy, easy weeknight meal. The dressing and oranges really complemented each other and there was a great combination of textures in the dish. I supremed the oranges over the salad bowl so that any juices would be in the salad as well. I enjoyed the extra orange juice mingled with the dressing. I used regular soy sauce for the dressing, and though I didn't find it too salty, it definitely didn't need any extra salt to finish the salad.

This Asian chicken salad comes together quickly. Our chicken breasts were very thick and needed double the poaching time, but came out moist and perfect for the salad. We will make this salad again and again, next time adding cilantro and avocado. Simple, fresh and good–perfect weeknight summer fare.

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