Asian Fusion Chicken Salad

Bowl of salad with romaine, cherry tomatoes, and chicken in brown sauce.
You absolutely must try this amazing Asian fusion chicken salad. It is so easy to make and is the perfect combination of healthy and decadent. I use caramelized onions to make it even more flavorful.
10 minutes 50 minutes 60 minutes
YIELD: 2 Servings
  • 1 bag salad spring mix (5oz, 140gr)
  • 1 cup cherry tomatoes, halved
  • 4 chicken thighs, boneless and skinless, roasted
  • ½ cup caramelized onions
  • ½ cup pine nuts, pan toasted
  • ½ cup sweet chili sauce
  • ¼ cucumber, diced
  • 2 tablespoons sesame seeds

For the dressing:

  • ¼ cup canola oil
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
How to Make it
  1. In a small saucepan, combine the canola oil, balsamic vinegar, sugar and soy sauce and heat up to a boil, stirring constantly. Turn off the heat and stir constantly for a few minutes to keep the dressing from separating. If it separates, keep on stirring. Let it cool down.
  2. Preheat your oven to 450°F
  3. Put the chicken in a roasting pan, season with salt and pepper, and roast in the oven for 20 minutes.
  4. Take the chicken out of the oven and let is rest for 5-10 minutes
  5. Cut the chicken into bite sized pieces.
  6. Heat a large pan to medium high, add the chicken and the sweet chili sauce.
  7. Cook the chicken on medium high - high for about 10 minutes, stirring occasionally.
  8. Assemble the salad with the spring mix first, then tomatoes and cucumber, the chicken, pine nuts, caramelized onions, and top with the dressing.