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Warm Asian Chicken Salad

Makes: 4  servings Prep 40 mins Marinate 2 hrs Cook 12 mins


  • 2 tablespoons  mirin (Japanese low-alcohol sweet rice wine)*
  • 1 tablespoon  rice wine vinegar
  • 1 teaspoon  minced garlic
  • 1 teaspoon  grated fresh ginger
  • 1 teaspoon  olive or vegetable oil
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1 1/2 pounds  chicken tenders
  • 1/2 cup  mirin
  • 1/4 cup  rice wine vinegar
  • 4 teaspoons  tamari sauce* or soy sauce
  • 1/2 teaspoon  grated fresh ginger
  • 1/2 teaspoon  minced garlic
  • 1/4 teaspoon  salt
  • 1 tablespoon  plus 1/3 cup vegetable oil, divided
  • 1 tablespoon  packed fresh basil leaves. coarsely chopped
  • 1 cup  broken Asian rice sticks*
  • 6 cups  mesclun or mixed salad greens
  • 1 bunch or bag (4 to 6 oz.) radishes, trimmed and cut into thin strips
  • 1 large carrot, cut into thin strips


1. For the marinade, combine 2 tablespoons mirin, 1 tablespoon rice wine vinegar, 1 teaspoon minced garlic, 1 teaspoon grated fresh ginger, 1 teaspoon olive oil, 1/2 teaspoon salt and pepper in a large resealable plastic storage bag.

2. Add chicken, seal bag, and toss to coat. Marinate in refrigerator 2 hours.

3. For the dressing combine 1/2 cup mirin, 1/4 cup rice vinegar, 4 teaspoons tamari sauce, 1/2 teaspoon grated fresh ginger, 1/2 teaspoon garlic and 1/4 teaspoon salt in a measuring cup.

4. Remove chicken from marinade; pat lightly with paper towels. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat; add chicken and cook 4 minutes, until browned. Turn, add basil and cook chicken 4 minutes more, until just cooked through. Cover and set aside.

5. Heat remaining 1/3 cup vegetable oil in 2-quart saucepan over medium-high heat for 3 minutes. Carefully add half the rice sticks. Turn with tongs and cook until puffed and very light brown, about 1 minute. Remove pan from heat and immediately transfer rice sticks with tongs to paper towels to drain well. Return pan to heat and repeat process with remaining rice sticks; drain.

6. Toss salad greens, radishes, and carrots with 3 tablespoons dressing in a large bowl. Cut chicken into small strips. Divide greens among 4 serving plates; divide and top with chicken, then rice sticks. Serve with remaining dressing. Makes 4 servings.


  • Available in Asian section of the supermarket or from Asian specialty stores.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)590,
  • Fat, total(g)21,
  • chol.(mg)99,
  • sat. fat(g)3,
  • carb.(g)46,
  • fiber(g)3,
  • pro.(g)42,
  • sodium(mg)966,
  • Percent Daily Values are based on a 2,000 calorie diet