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Asian Chicken Salad Recipe

Asian Chicken Salad

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Average Rating:

Total Reviews: 65

Showing 41-50 of 65

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  • on May 08, 2010

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    This salad is absolutely wonderful. Giada definitely did not disappoint on this one! My market did not have the Thai basil, so I used 2 mint leaves chopped VERY fine, and it was perfect. Not overpowering at all. For the dressing, I added 2 teaspoons of smooth peanut butter which I heated up in the microwave for about 20 seconds or until runny. I then added the rest of the ingredients as stated by Giada for the dressing, and we loved it. I will definitely make this again.

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  • on April 20, 2010

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    i can barely make anything in the kitchen but this turned out great. used ponzu sauce because i had no soy sauce. also used regular basil. very very good.

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  • on February 03, 2010

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    I made this for my family a few months ago and loved it. I still make a special dinner for all my children's (adults birthday and this is my daughter's request for hers this year. Very light, refreshing and healthy. Loved it!

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  • on November 11, 2009

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    Super easy meal. Jazzed it up by adding some water-chestnuts and Teriyaki chicken. The dressing is awesome!

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  • on November 11, 2009

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    Great color. Great Flavor. Easy. Great pot luck recipe. Affordable.

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  • on November 10, 2009

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    This salad was quickly thrown together for an easy dinner, even with my own marinated and grilled chicken breasts. I used half peanut oil and half vegetable oil to prepare the dressing, and we didn't find the dressing to be "oily" at all - perhaps other cooks did not thoroughly emulsify the dressing. My teenaged daughters loved this salad, and I'll definitely make it again.

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  • on October 26, 2009

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    Her dressings in general are a bit oily, so knowing this I added extra vinegar and used extra black sesame seeds, and added a bit of sriracha sauce for zing. Also used homemade poached chicken breasts and added scallions to the cooking water as well as to the salad. Next time I might add some daikon or sundried tomatos to add some interest. All in all a really refreshing and healthy meal- just needs some pizazz!

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  • on October 24, 2009

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    This Salad is great and so easy to put together. The dressing has great flavor. My daughter asks me to make it all the time. Even if I am fixing roast chicken or some other chicken dish she makes the dressing to put on her salad.

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  • on August 24, 2009

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    sometimes i think giada should stick to her pastas and desserts but this asian chicken salad is actually good (although perhaps it's good because asians don't really have a dish called asian chicken salad. i recommend using peanut oil for the salad dressing because it was awesome. i bet if someone used veggie oil it would taste like something not as good because the peanut aroma from the peanut oil really made it great. however, i'm not an expert chopper so it took me a lot longer to make the salad than it probably is supposed to. bottom line, i will make it again and it tasted good.

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  • on August 22, 2009

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    I made this last night for my boyfriend and me. I halfed the recipe for 2. I sauted chicken breasts strips in Asian chili oil, garlic, ginger, and soy sauce. The dressing and salad was absolutely delish! I put a bit too much salt on the chicken with soy and added salt (not thinking. Next time I will try it with shredded cooked chicken in a broth, ginger, and garlic and not add any soy. Regardless, we devour our salads and I am actually eating the left over salad right now and it is still pretty crispy. Oh yeah, I used black sesame seeds and they were fab. Yum, will make this a lot.
    Linda

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