Summer Salad Series

Asian Citrus Chicken Salad 


  • 2 boneless skinless chicken breasts, pounded to even thickness + salt and pepper to taste
  • 6-8 cups mixed spring greens (or preferred lettuce)
  • 1 red pepper, chopped
  • ⅓ cup shelled edamame
  • ½ cup mandarin oranges
  • 1 cucumber, sliced
  • 1 cup wonton strips
  • ⅓ cup Diamond of California Cashew Halves
  • ½ cup olive oil
  • ¼ cup rice vinegar
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • ½ teaspoon ground ginger
  1. Whisk together all dressing ingredients and set aside. Season chicken on both sides with salt and pepper to taste. Cook in a greased skillet over medium heat for 5-6 minutes on each side or until cooked through. Remove from heat and allow to rest for 5 minutes before slicing into strips.
  2. Toss together the lettuce, red peppers, edamame, mandarin oranges, and cucumbers and divide between 4 plates. Top each with an equal serving of chicken. Top with wonton strips and cashews and drizzle with dressing. If desired, sprinkle with sesame seeds before serving.

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