Asian Chicken Salad with Warm Vegetables
This Asian chicken salad combines pan-fried chicken, warm crisp-tender vegetables, and fresh arugula. A savory soy–sesame sauce, fresh chili, and cilantro bring bold flavor, while a dollop of sour cream adds a creamy contrast if desired.
Equipment
- Large frying pan or sauté pan
- Cutting board
- Sharp knife
- Grater (for ginger)
- Measuring spoons
Ingredients
Chicken
- 500 g (1.1 lb) chicken breast fillets
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp roasted sesame oil
- 1 tbsp neutral cooking oil
Warm Vegetables
- 1 tbsp neutral cooking oil
- 1 medium onion thinly sliced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 200 g (7 oz) Brussels sprouts halved
- 100 g (3.5 oz) kale roughly chopped
- 150 g (5 oz) broccoli florets
- 150 g (5 oz) frozen edamame beans
Sauce
- 4 tbsp soy sauce
- 2 tbsp mirin
- 1½ tsp roasted sesame oil
- ½ tsp Chinese five-spice powder
To Serve
- 120-150 g (4–5 oz) arugula rocket
- 1-2 fresh red chilies thinly sliced
- fresh cilantro coriander, roughly chopped
- sour cream for serving (optional)
Instructions
Season the chicken
- Season the chicken fillets with salt, black pepper, and roasted sesame oil.
Cook the chicken
- Heat 1 tablespoon of neutral oil in a large frying pan over medium-high heat. Pan-fry the chicken fillets until golden and cooked through, about 4–5 minutes per side depending on thickness. Remove from the pan and set aside to rest.
Sauté the vegetables
- In the same pan, add 1 tablespoon of oil if needed. Add the sliced onion and cook for 2–3 minutes until softened. Add Brussels sprouts and broccoli. Cook for 2-3 minutes. Then add the frozen edamame beans, garlic, and grated ginger. Cook for about 2-3 minutes until tender but still crisp.
Make the sauce
- Lower the heat slightly. Add the soy sauce, mirin, roasted sesame oil, and five-spice powder. Stir well and let the sauce simmer for 1–2 minutes to combine the flavors.
Assemble the salad
- Divide the arugula between four plates. Slice the chicken fillets and place them on top of the greens. Spoon the warm vegetables over the chicken.
Finish and serve
- Drizzle the pan sauce over each plate (add more water or stock to thin the sauce if it is reduced too much). Garnish with sliced red chili and fresh cilantro. Add a small dollop of sour cream if desired. Serve immediately.
Notes
The sauce is meant to be light. For more dressing, add a splash of water or stock and adjust seasoning to taste.
Keep the vegetables slightly crisp for the best texture.
Adjust the amount of chili to your taste.
This salad works well as a light dinner or hearty lunch.