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Asian Chicken Salad

This Asian inspired chicken salad makes a delicious light dinner option.
Kitchen Kettle Products
Peanut Vinaigrette
Yield : 4 dinner salads
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  • 4 boneless, skinless chicken breast halves
  • 1 bottle Kitchen Kettle Peanut Vinaigrette
  • Assorted Salad Greens
  • 8 Radishes, sliced
  • 6 Green Onions, sliced
  • ½ cup toasted sliced almonds
  • 1 can (11oz.) Mandarin Oranges, drained

  • Brush 1/3 cup Peanut Vinaigrette over chicken breasts. Marinate in the refrigerator at least 4 hours or overnight. The next day, grill them until the internal temperature is 165F. Set aside.
  • On 4 dinner plates, place approximately 2 cups of salad greens. Evenly divide the radish slices, green onion slices, toasted almonds, and mandarin oranges.
  • Slice the chicken breasts in to thin slices and lay one top of each salad. Serve with remaining Peanut Vinaigrette
Recipe courtesy of Kristine Grego in Kitchen Kettle Village