Japanese chicken salad

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8 min


4 servings

* PLUS Barbecuing Time: 12 minutes
Japanese chicken salad

Roberto Caruso


  • 4 skinless, boneless chicken breasts
  • 3/4 cup bottled Japanese salad dressing
  • 41643 medium napa cabbage
  • 1/2 head medium romaine lettuce
  • 1 cup snow peas
  • 3 green onions
  • 2 celery stalks , or 1 cup thinly sliced fennel
  • 1/4 cup chopped cilantro
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Place chicken in a small bowl. Pour 1/4 cup (50 mL) salad dressing over chicken, then turn over to evenly coat. Set aside while preparing salad or, if making ahead, refrigerate up to 4 hours.
  • Slice cabbage and romaine into long thin strips about 1/2 inch (1 cm) wide. Cut snow peas into bite-size pieces. Thinly slice onions and celery stalks, including any leaves. Combine all vegetables in a large bowl along with coriander, salt and pepper.
  • When ready to barbecue, grease grill and preheat barbecue to medium-high. Remove chicken from marinade. Grill with lid down until chicken feels springy, from 6 to 8 minutes per side. Remove chicken to a cutting board. Toss salad with remaining salad dressing. Slice chicken into strips and serve on top, beside or tossed with salad.

Nutrition (per serving)

  • Calories
  • 327,
  • Protein
  • 35.4 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 15.4 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 758 mg.

Create an exotic meal in minutes by using bottled Japanese-style salad dressing to marinate chicken and toss with salad greens.