Asian Chicken Salad with Lychee Vinaigrette

5 from 1 vote

Asian Chicken Salad with Lychee Vinaigrette

This Asian Chicken Salad is a new twist on a classic idea. With Mandarin Oranges and Lychee Balsamic Vinaigrette, it's tasty and elegant!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Canadian

Diet: , Gluten Free, Low Lactose

Servings: Main Dish Servings

Calories: 498kcal

Equipment

Large nonstick pan

Ingredients

Lychee Balsamic Vinaigrette

¼ cup Avocado oil or Olive oil
¼ cup Lychee White Balsamic Vinegar
1 tablespoon Honey
1 tablespoon Apple Cider Vinegar
Salt to Taste

Glazed Chicken Breasts

4 Small Boneless Skinless Chicken Breasts
¼ cup Coconut Aminos or Tamari, or GF Soy Sauce
2 tablespoon Apple Cider Vinegar or Rice Wine Vinegar
2 tablespoon Honey
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
1 tablespoon Avocado Oil or Olive Oil

Salad Base

6 cups Salad Greens of Choice
2 Mandarin Oranges peeled and segmented
1 cup Snow Peas or Snap Peas Omit for strict AIP
½ English Cucumber
1 Avocado sliced
½ cup Julienne or ribboned Carrots
¼ cup Sliced Green Onions
Enoki Mushrooms
Lychees optional (Peeled and pitted)

Instructions

Lychee Balsamic Vinaigrette

Measure all of the vinaigrette ingredients into a blender or the cup of an immersion blender, blitz until smooth.
Season with salt, to taste, then cover and chill until ready to serve.

Glazed Chicken Breasts

Trim chicken breasts if desired, place in a Ziplock baggie.
Whisk together the coconut aminos, vinegar, honey, garlic powder and onion powder.
Pour marinade over the chicken breasts, press excess air out, and seal the bag. Marinate in the fridge for a few hours. (I wouldn’t go more than 8 hours).
When ready to prepare the salads, heat oil in a large nonstick pan over medium high heat.
Add chicken - reserving the marinade - cook for several minutes until browned on one side. Flip, brown on the second side.
Cover the pan, allow to cook until the chicken reaches about 150 F on an instant read thermometer.
Pour the marinade over the chicken, cover, and allow to cook - flipping every few minutes - until a meat thermometer inserted into the thickest part of the chicken reaches 165 F.
Remove from heat, allow to cool slightly as you prepare the salads:

Salad Base and Assembly:

Divide your salad ingredients between 4 large serving bowls or plates, arranging as desired.
Slice the chicken breasts, place one on top of each salad.
Serve with the Lychee balsamic vinaigrette.

Notes

Consider the salad topping ingredient amounts - and therefore, the nutritional information - mere guidelines.

Add more or less of the ingredients, if you like! The ingredient amounts I gave for the salad construction are pretty generous, and we usually don't end up using all of it.

Nutrition