We love this easy weeknight Asian Chicken Salad recipe from Maria Sinskey. It’s a staple in our house. With several big work projects and Caltrain delays three days in a row, it’s been a challenge just to get dinner on the table this week. Neither of us thought about dinner until after 6p.m., but one-hour delivery on Instacart (use this link to get $10 off your first order) and our Benriner Japanese mandoline turned an already easy recipe into a really easy weeknight dinner.
We highly suggest making this Asian Chicken Salad recipe as directed when you have time to read it through. But for a hectic weeknight, when all you have time to do is survey the ingredient list and put them in your online shopping cart, here’s how to get dinner on the table in 15-20 minutes with minimal cleanup.
Cut up your chicken into pieces and put in a ziplock bag with a splash of mirin, soy sauce, and a drizzle of Chicago’s Little Goat “The Chee.” Set aside. Add rice vinegar and toasted sesame oil as directed to a large bowl. (You can make your dressing in the bottom of the bowl, add everything on top, and toss at the end.) Use a Japanese mandoline to thinly slice the radishes and julienne the cucumber. Carrot would be a great addition. We sliced it all straight into the bowl (aka one-bowl meal). Cut romaine hearts into half-inch wide pieces. Add to the bowl. Cut up green onions and cilantro. Add to the bowl. You can start heating up a nonstick skillet.
Add chicken and the marinade to the skillet and cook through. If you want, add some black sesame seeds while it cooks. Once the marinade simmers and starts to thicken, take out the chicken and let it cool a on a plate. This gives you a couple minutes to throw everything you can into the dishwasher and pour a glass of crisp white wine. Then add the chicken to the bowl. Toss, plate, and call it a night!
Get Recipe: Asian Chicken Salad by Maria Sinskey