This Lightened Up Asian Chicken Salad is packed with so much goodness-teriyaki chicken, mandarin oranges, edamame, chow mein noodles, almonds, shredded carrots, cilantro leaves, green onions, red cabbage, and then drizzled with delicious homemade dressing!!

 What ingredients do I need to make this Lightened Up Asian Chicken Salad 

• Skinless boneless chicken tenders or skinless boneless chicken breasts-sliced into thin strips 
• Sugar free teriyaki sauce-I use G Hughes sugar free teriyaki sauce 
• Romaine lettuce-roughly chopped
• Red cabbage– chopped and shredded 
• Shredded carrots
• Crunchy chow mein noodles- I use La Choy crunchy noodles. These can be found at most grocery stores near the Asian food or HERE on Amazon. 
• Edamame- I use the frozen edamame from Trader Joes, thawed.
• Mandarin oranges, canned and drained.
• Almonds-sliced. You can find them at most grocery stores already sliced or HERE on Amazon.
• Cilantro leaves-no steams and chopped
• Green onions- thinly sliced

What dressing do I serve this salad with?

I love this using my homemade Thai Peanut dressing on this salad.

If you aren’t a huge peanut butter dressing fan I recommend using Trader Joe’s organic toasted sesame salad dressing. Trader Joe’s organic toasted sesame dressing is INSANELY delicious and tastes amazing with this salad. The toasted sesame dressing from Trader Joes’s is 5 smart-points or 130 calories per 2 tablespoons.

Costco and Amazon sells another fabulous sesame dressing called Kewpie Creamy Deep Roasted Sesame Dressing-which is is 5 smart-points or 140 calories per 2 tablespoons and tastes amazing with this salad. 

How do I make this Lightened Up Asian Chicken Salad?

In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki sauce; marinate in the refrigerator for at least 2 hours or overnight, if desired. 

Drain the chicken from the marinade.

Spray a cast iron grill pan with non stick cooking spray and preheat grill to medium heat.  

(This can be done using an outdoor grill or indoors using a cast iron grill pan.)

Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through and no longer pink. 

To assemble the salad, place romaine lettuce in a large bowl;

top with chicken, cabbage, carrots, chow mein noodles, mandarin oranges, sliced almonds, cilantro, edamame, and green onions. 

Serve with your favorite dressing or the homemade Thai Peanut dressing.

Salad Ingredients: 

• 1 lb skinless boneless chicken tenders or 2 (4 oz.) large breasts
• 1 /2 cup sugar free teriyaki sauce-I use G Hughes sugar free teriyaki sauce 
• 1 head romaine, roughly chopped
• 2 cups red cabbage, chopped and shredded 
• 1 cup shredded carrots
• 1/2 cup crunchy chow mein noodles
• 1/3 cup edamame
• 1 (8.25 oz.) can mandarin oranges, drained
• 1/4 cup sliced almonds 
• 1/2 cup chopped fresh cilantro leaves
• 4 green onions, thinly sliced

Homemade Thai Peanut Dressing: 

• 8 Tbsp reduced calorie/fat Peanut Butter or Powdered Peanut Butter or I use Better N’ Peanut Butter
• 4 Tbsp reduced sodium soy sauce
• 3 Tbsp rice wine vinegar
• 2 Tbsp brown sugar, unpacked 
• 2 tsp garlic, minced
• 1/2 cup warm water

Dressing Directions:

1. In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic and 1/2 cup warm water until smooth. Pour dressing into a container with lid and refrigerate for at least 30 minutes or until ready to serve. Store leftovers in the fridge for up to 2 weeks.

Directions:

1. In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki sauce; marinate in the refrigerator for at least 2 hours or overnight, if desired. 
2. Drain the chicken from the marinade.
3. Spray a cast iron grill pan with non stick cooking spray and preheat grill to medium heat.  (This can be done using an outdoor grill or indoors using a cast iron grill pan.)
4. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through and no longer pink. 
5. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cabbage, carrots, chow mein noodles, mandarin oranges, sliced almonds, cilantro, edamame, and green onions. 
6. Serve with your favorite dressing or the homemade Thai Peanut dressing.

Makes 8 ( 1 1/2 cups) servings 

4 Points® per serving if using homemade Thai peanut dressing

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.