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Chinese Chicken Salad

The Goods
  • 1 head Napa cabbage, chopped (about 8 cups)
  • 1 cup snow peas
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced radishes
  • 2 tablespoons mirin
  • 2 tablespoons ponzu
  • 2 tablespoons sliced green onion
  • 1 teaspoon ground mustard
  • 1/2 cup Mazola® Corn, Canola OR Vegetable Oil
  • 20 ounces boneless, skinless chicken breasts
  • 2 tablespoons salt free chicken seasoning
  • 1/3 cup toasted, slivered almonds

If you're expecting leftovers, serve the salad dressing on the side.

6 servings
Prep Time:
20 min
Grill Time:
12 to 16 minutes
Total Time:
32 min
Make Good is Easy

Combine cabbage, snow peas, carrots and radishes in a large serving bowl. Refrigerate until ready to serve.

Stir together mirin, ponzu, green onion and dry mustard in a small bowl. Whisk in oil slowly; refrigerate until ready to serve.

Rub both sides chicken breasts with seasoning.

Preheat grill to medium-high heat. Brush the cooking grates clean. Coat cooking grates with grill spray to prevent sticking.

Grill the chicken, over Direct Medium-high heat, with the lid closed, 12 to 16 minutes turning once. Remove from grill to cutting board; let rest 3 minutes before thinly slicing.

Place sliced chicken on top of salad. Pour dressing over top and toss to combine. Sprinkle with toasted almonds.




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