Asian Chicken Broccoli Salad is a delicious, flavorful and healthy salad. In it, tender chopped chicken, broccoli florets top a blend of healthy salad greens and is garnished with toasted almonds, crispy wontons and drizzled with a homemade ginger miso dressing.
This is the salad I’ve been really loving lately.
If you follow me over on instagram, you may have saw when I posted this salad on my story a few weeks back. I was making it for dinner, testing the recipe out and I was happy when a bunch of you even reached out, asking if this was going to make the blog. Well here it is!
On Sunday or Monday evenings, I will meal prep the ingredients for this salad (which takes minutes I swear) and have it for lunch throughout the week. Besides the nutritious and healthy aspect of this salad, I really love the contrast of crunch of the toasted almonds and wontons with creaminess from the avocado. The chicken is SO moist and flavorful and works perfectly with the incredible ginger miso dressing.
As a whole, it’s a 10 out of 1o and I highly recommend.
To Make This Asian Chicken Broccoli Salad You Will Need:
for the dressing:
- ginger paste
- garlic paste
- rice wine vinegar
- lime juice
- sesame oil
- miso paste
- soy sauce
- toasted sesame seeds
for the salad:
- salad greens
- broccoli florets
- cooked boneless skinless chicken breasts
- toasted sliced almonds
- crispy wontons
- ginger miso dressing
In a jar, measure and add 1 tablespoon ginger paste, 1 teaspoon garlic paste, 3 tablespoons rice wine vinegar, 2 tablespoons lime juice, 2 tablespoons toasted sesame oil, 1 tablespoon honey, 1 rounded tablespoon miso paste (I use red miso), 1 tablespoon soy sauce and 1 tablespoon toasted sesame seeds.
Whisk to thoroughly combine and set off to the side.
For the base of this salad, I used my go-to salad blend. It’s a mixture of chopped kale, spinach, romaine with sliced purple cabbage and shredded carrot.
For the chicken, I made a couple air fryer chicken breasts.
For what it’s worth, I shot the photos for the air fryer chicken recipe right before this salad. Cut into the chicken and everything without thinking and it would’ve looked odd in the ingredient shot for this recipe. With that said, for 4 salads you will need 2 chicken breasts or 1/2 a breast per salad.
Add some of the salad greens to a shallow bowls. Top with chopped chicken, 1/2 a sliced avocado, 2 tablespoons of both slice toasted almonds and wontons.
If you want to make your own wontons (I did not for this salad) you can see how I did that here.
Finally, drizzle with the ginger miso dressing and garnish with toasted sesame seeds and sliced green onions.
Get ready for a flavor punch to your taste buds!
Asian Chicken Broccoli Salad with Ginger Miso Dressing
FOR THE DRESSING:
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste, or 1 small clove grated
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey
- 1 (rounded) tablespoon miso paste
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds
MAKE THE DRESSING:
- In a jar, measure and add the ginger and garlic paste, rice wine vinegar, lime juice, sesame oil, honey, miso paste, soy sauce and sesame seeds. Whisk well until thoroughly combined. You may need to re-whisk before serving.
MAKE THE SALAD:
- Add salad greens to a shallow bowls.
- Divide and top with chopped chicken, broccoli, sliced avocado, toasted sliced almonds and wontons.
- Drizzle with the ginger miso dressing and garnish with sliced onions and extra toasted sesame seeds.
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