Five-Spice Asian Chicken Salad with Chili Lime Dressing

Name: Five-Spice Asian Chicken Salad with Chili Lime Dressing
Prep time: 30 min
Total time: 45 min
Yield: 6 - 8 Servings
Ingredients: 2 tablespoons reduced-sodium soy sauce; 2 tablespoons sesame oil; 2 teaspoon Chinese Five Spice powder; 1 teaspoon brown sugar; u00bd teaspoon garlic powder; 4 boned, skinned chicken breast halves (about a pound); 3 ounces dried rice stick noodles, soaked in boiling water for 10 minutes, then drained and rinsed in cold water; 4 cups chopped cabbage (I prefer Angel Hair coleslaw in the bag); u00bd cup diced, peeled and seeded cucumber; u00bd cup diced red bell pepper; u00bd cup shredded carrots; u00bc cup diced red onion; u00bc cup chopped fresh cilantro; u00bc cup chopped fresh mint leaves; u00bc cup chopped peanuts; u00bc cup seasoned rice vinegar; 2 tablespoons canola or sunflower oil; 2 tablespoons lime juice; 1 tablespoon chili garlic sauce; 1 tablespoon agave nectar; u00bd teaspoon sea salt; u00bc teaspoon freshly ground black pepper

By Asian, Chicken, Salad, Salad Dressing Grilling, Mixing

June 19, 2019

I often eat lunch out of one of my prep bowls. This Five-Spice Chicken Asian Salad with Chili Lime Dressing was yesterday's lunch. This recipe is a copy of a salad they sell at Trader Joe's. I always have a hard time figuring out what to have for lunch.

Prep: 30 mins
Cook: 15 mins
Yields: 6 - 8 Servings

Ingredients

Chicken

2 tablespoons reduced-sodium soy sauce

2 tablespoons sesame oil

2 teaspoon Chinese Five Spice powder

1 teaspoon brown sugar

½ teaspoon garlic powder

4 boned, skinned chicken breast halves (about a pound)

Salad

3 ounces dried rice stick noodles, soaked in boiling water for 10 minutes, then drained and rinsed in cold water

4 cups chopped cabbage (I prefer Angel Hair coleslaw in the bag)

½ cup diced, peeled and seeded cucumber

½ cup diced red bell pepper

½ cup shredded carrots

¼ cup diced red onion

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint leaves

¼ cup chopped peanuts

Chili Lime Dressing

¼ cup seasoned rice vinegar

2 tablespoons canola or sunflower oil

2 tablespoons lime juice

1 tablespoon chili garlic sauce

1 tablespoon agave nectar

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Directions

For the chicken

1Combine soy sauce, oil, Five Spice powder, Splenda, garlic powder in a large zip-lock plastic bag. Add the chicken to the bag and seal. Gently squeeze the bag to distribute the marinade evenly over the chicken. Let marinade for 30 minutes to an hour. If you want to marinate longer than an hour place in the refrigerator.

2Heat grill to medium-high heat. Place marinated chicken onto grill and discard the marinade. Grill chicken for about 7 to 8 minutes per side or until done and juices no longer run pink. Set aside to cool before slicing. When cool slice against the grain into thin slices.

For the Salad

1Arrange cooked, drained and rinsed rice noodles on serving platter. Arrange all the remaining salad ingredients, except peanuts, over the noodles. Toss to combine or leave deconstructed on serving platter. Arrange chicken slices over top.

For the Dressing

1Combine all the Chili Lime Dressing ingredients in a small jar. Cover and shake until well blended. Pour over salad. Top with peanuts and serve.

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2 Reviews

Susan

June 27, 2021

This salad is delicious and I’ve done it with and without the noodles and it’s great both ways.

Laura K

November 7, 2020

That Trader Joe’s salad is my favorite, but I’ve been wanting a vegetarian version. I followed your recipe using Alpha Strips Grilled “Chicken” and I’m thrilled to say it turned out wonderful. Thank you for sharing this.

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