Gluten Free, Dairy Free, Soy Free, Paleo, Whole30
The Asian-inspired seasoning in this chicken salad creates a fun twist on a classic lunchtime favorite. Creamy mayonnaise mixed with citrusy coriander, peppery sweet ground ginger, garlic and scallions create a deliciously flavor-loaded coating for fresh, crunchy celery, red bell peppers, and tender savory chicken thighs.
Why I Love This Recipe
If you adore classic chicken salad, you'll really like the flavor diversity of this Asian inspired version! Crunchy, fresh vegetables and tender chicken are snuggled together with a creamy dressing made of peppery sweet ginger, garlic, citrusy coriander and fresh mellow scallions.
I'm always up for a recipe that can be stored in the refrigerator and pulled out later for easy meals! And this chicken salad definitely fits that bill.
Asian Chicken Salad is also a quick fix and can easily be doubled to make leftovers for future lunches. You could also triple/quadruple this recipe to feed a big crowd at pot lucks, brunches or wedding and baby showers.
I personally have a hard time eating any meal more than 3 times in a row. So the smaller quantity this chicken salad makes is perfect for a few quick meals! Also, like all chicken salads, it gets better with time!
Cooking Tips
Asian Inspired Chicken Salad can be stored in an airtight container in the refrigerator for 3-5 days.
Looking to reduce your daily calories? Replace chicken thighs with chicken breasts for a lower calorie option.
Cooking the chicken at a higher temperature for a shorter time produces juicier, more tender results.
This is one of my family's favorite paleo mayonnaise. You could also make your own mayonnaise if you prefer.
These are the gluten free crackers shown in the images. We like them because they have good texture and flavor.
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📖 Recipe
Asian Inspired Chicken Salad {Paleo, Whole30}
Equipment
- 1 8x8 baking dish
- 1 Medium bowl
- 1 Silicon or wooden spoon
Ingredients
Seasoned Chicken Thighs
- 1 lb chicken thighs
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ½ teaspoon granulated garlic
- ½ teaspoon coriander
Asian Chicken Salad
- 1 lb diced seasoned chicken thighs 1" pieces
- ½ stalk celery small diced
- 2 tablespoon red bell pepper small diced
- ½ scallion minced dark green part only
- ⅛ teaspoon ginger
- ⅛ teaspoon coriander
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2-4 tablespoon mayonnaise
Instructions
Seasoned Chicken Thighs
- Pre-heat oven to 425°.
- Season both sides of chicken thighs evenly will salt, ground ginger, coriander, and granulated garlic. Place smooth side up in 8x8 baking dish.
- Bake uncovered for 18-20 minutes until slightly browned and fully cooked. Internal temperature should be at least 165°F. Cover with tin foil and set aside to cool about 10 minutes.
- Diced chicken into 1" bite sized pieces. Place in a medium bowl an add: diced celery, red bell pepper, scallions, ground ginger, coriander, salt, black pepper, and mayonnaise. Using a silicon spoon, mix well.
- Serve immediately or let chill in the refrigerator. Serve with your favorite crackers, as a sandwich or with crudités.
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