This Sticky Chicken Salad is a mouth-watering idea to enjoy this summer! It’s a perfect meal to make on a busy day since it is so easy to prepare.
The marinade is versatile and can also be used as the salad dressing, if desired. Just reserve a small portion prior to grilling your Sticky Chicken.
Sticky Chicken can also be served over white or fried rice. Make sure you check out my 7 tips for more interesting salads before you starting chopping!
What's In This Article
Sticky Chicken Salad Ingredients
These sticky chicken salad ingredients are fairly simple and can more than likely already be found in your pantry or local grocery store.
- Chicken breasts – I prefer breasts for this crisp salad, but you could use boneless skinless chicken thighs if you prefer.
- Sticky sauce – The sweet sauce that coats this sticky chicken is comprised of ketchup, honey, light brown sugar, light soy sauce, fresh ginger, garlic, coarse kosher salt and Sriracha.
- Vegetable oil – We use this to saute the asparagus. However, you can use any neutral oil like sesame oil or olive oil instead.
- Asparagus – Asparagus is one of my favorite parts about this salad! However, it is totally optional and you can leave it off if you prefer to.
- Slivered almonds – Thinly sliced almonds are a great way to elevate all of your favorite salads. Simple, yet effective.
- Scallions – Sometimes called spring onions, I like to put these on top of the sticky chicken salad for a nice crunch and added onion flavor.
- Mixed greens – I personally like to use spring mix or something similar, but you can also use crunchy romaine lettuce, or
- Roasted red peppers – Not only do these peppers add flavor, but they also add a splash of color to this otherwise plain looking salad.
- Toasted sesame seeds – Sesame seeds add a nice crunch to this combination of ingredients.
- Ginger dressing – My favorite thing to put on top of the salad is my japanese ginger dressing recipe. You can use any type of dressing you’d like.
How to Make Sticky Chicken Salad
- Tenderize chicken. Using a meat mallet, tenderize the chicken breasts until even. Cut in half to make four chicken pieces.
- Marinate chicken. In a medium bowl, combine the ketchup, honey, brown sugar, soy sauce, ginger, garlic, salt and Sriracha, whisk to combine. Add the chicken, cover and marinate.
- Cook chicken. When ready to cook eat grill or large cast iron skillet medium-high heat. Cook on each side until chicken is an internal temperature of 165°F. Remove and allow to rest and then slice.
- Cook vegetables. Meanwhile, heat a large skillet over medium heat. Add the vegetable oil. Add the asparagus, sauteing until a light char forms. Add the scallions and almonds, cooking more. Remove and set aside.
- Make sticky chicken salads. Evenly divide lettuce, roasted red peppers, cooked asparagus mixture and sliced chicken between four large salad bowls or plates. Top with ginger dressing and toasted sesame seeds.
- Dressing – You don’t have to use the asian dressing that I used. You can use any type that you like. A squeeze of fresh lime juice or lemon juice would also be a nice addition.
- Toppings – Want a stronger onion flavor? Try adding some chopped red onion into the mix. And instead of almonds, you could use pecans instead.
- Sticky sauce – If you’re short on time or don’t have the ingredients to make the sticky sauce this recipe calls for, you can also use a sweet chilli sauce.
Storage and Freezing
Storage: You can store leftovers of this sticky chicken salad in an airtight container in the refrigerator for up to three days. Store the salad separately from the chicken.
Freezing: I do not recommend freezing salad. The lettuce gets very soft and soggy once thawed.
More Salad Ideas
- Fruit Fluff Salad with Cranberry Cherry and Pineapple
- Orzo Salad with Goat Cheese and Asparagus
- Avocado Pesto Chicken Salad
- Green Curry Steak Salad
Sticky Chicken Salad
- Using a meat mallet, tenderize the chicken breasts until even. Cut in half to make 4 pieces of chicken.
- In a medium bowl, combine the ketchup, honey, brown sugar, soy sauce, ginger, garlic, salt and Sriracha, whisk to combine. Add the chicken, cover and marinate for 1-6 hours.
- When ready to cook eat grill or large cast iron skillet medium-high heat. Cook on each side for 6-8 minutes, or until chicken is an internal temperature of 165°F. Remove and allow to rest and then slice.
- Meanwhile, heat a large skillet over medium heat. Add the vegetable oil.
- Add the asparagus, sauteing for 3-4 minutes or until a light char forms. Add the scallions and almonds, cooking for another 2-3 minutes. Remove and set aside.
- Evenly divide lettuce, roasted red peppers, cooked asparagus mixture and sliced chicken between four large salad bowls or plates. Top with ginger dressing and toasted sesame seeds.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.