Ingredients for Asian Barbecue Chicken Salad
- 1/2 cup sugar
- 1/2 cup rice vinegar
- 1/4 cup chopped red onion
- 1 teaspoon Dijon mustard powder
- 1/2 cup canola oil
- 2 tablespoons poppy seeds
- 1/2 cup hoisin sauce
- 1 tablespoon olive oil
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- 2 cloves minced garlic
- 1/2 teaspoon dry crushed red pepper flakes
- 1/4 cup butter
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 cups cubed day-old bread
- 4 boneless skinless chicken breast halves
- 10 cups chopped romaine lettuce
- 2 cups halved plum tomatoes
- 2 tablespoons sesame seeds
- Salt, to taste
- Pepper, to taste
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How to Make Asian Barbecue Chicken Salad
- **Make the Poppy Seed Dressing:** In a small bowl, whisk together 2 tablespoons sugar, 2 tablespoons rice vinegar, 1 tablespoon chopped red onion, and 1 teaspoon Dijon mustard powder until well combined.
- Gradually whisk in 1/4 cup vegetable oil until emulsified.
- Stir in 1 tablespoon poppy seeds.
- Season to taste with salt and pepper.
- **Make the Asian Barbecue Sauce:** In a separate small bowl, whisk together 1/4 cup hoisin sauce, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1 clove minced garlic, and 1/4 teaspoon crushed red pepper flakes.
- **Make the Croutons:** Melt 2 tablespoons butter in a medium skillet over medium heat.
- Add 1 tablespoon chopped basil and 1 teaspoon dried oregano; cook for 1 minute, stirring constantly.
- Add 1 cup cubed bread and toss to coat evenly.
- Sprinkle with salt and pepper.
- Cook, stirring occasionally, until croutons are golden brown and crispy, about 12 minutes.
- Transfer croutons to a plate to cool.
- **Prepare the Chicken:** Preheat grill to medium-high heat.
- Season chicken breasts with salt and pepper.
- Brush with 1 tablespoon olive oil.
- Grill chicken for 5 minutes per side, or until cooked through.
- Brush with Asian barbecue sauce and grill for 1 minute per side.
- Remove chicken from grill and let stand for 5 minutes.
- Slice chicken crosswise into 1/2-inch thick strips.
- **Assemble the Salad:** In a large bowl, combine 5 cups chopped romaine lettuce and croutons.
- Toss with 1/2 cup of the poppy seed dressing.
- Divide the lettuce mixture among 4 plates.
- Top with halved cherry tomatoes and grilled chicken strips.
- Drizzle with remaining Asian barbecue sauce.
- Sprinkle with sesame seeds and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
109g
Fat
32g
Carbs
13g
