Sticky Chicken Salad

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.

sticky chicken salad in a bowl with text overlay for facebook


 

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

close up of sticky chicken salad chopped in a bowl

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.
overhead shot of sticky chicken salad

How to Make Sticky Chicken Salad

  1. Tenderize chicken. Using a meat mallet, tenderize the chicken breasts until even. Cut in half to make four chicken pieces.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Variations

  • 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.
sticky chicken salad on a fork

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.

collage of sticky chicken salad for pinterest

More Salad Ideas

pear salad on a plate

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Beet goat cheese salads in two bowls with dressing

Beet Goat Cheese Salad

Dress this beet goat cheese salad with a simple orange vinaigrette. Easy enough for a weeknight supper, but fancy enough for a dinner party.
See The Recipe!
dressed southwest chicken salad

Southwest Chicken Salad

This Southwest Chicken Salad is a delicious salad made with seasoned chicken breast and bold flavors of the southwest. It's paired with a cilantro lime dressing and tortilla strips for added crunch!
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sliced sticky chicken on salad with text overlay for pinterest
sticky chicken sliced on top of salad

Sticky Chicken Salad

5 from 9 votes
Sticky Chicken Salad is a flavorful, Asian inspired meal ready in just 30 minutes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Chicken:

Salad

Instructions

Chicken:

  • 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.

Salad:

  • 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.

Nutrition

Calories: 3882 kcal, Carbohydrates: 413 g, Protein: 227 g, Fat: 153 g, Saturated Fat: 22 g, Cholesterol: 578 mg, Sodium: 14466 mg, Potassium: 5362 mg, Fiber: 8 g, Sugar: 369 g, Vitamin A: 5005 IU, Vitamin C: 141.2 mg, Calcium: 540 mg, Iron: 17.1 mg
Author: Chef Jessica Anne
Calories: 3882
Course: Main Dish, Salad
Cuisine: American, Japanese
Keyword: chicken salad, sticky chicken
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

 

Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

5 from 9 votes (2 ratings without comment)

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Questions and Reviews

  1. This looks yummy. I love those perdue packages, but I didn’t know they came in thighs. My grocery store only has the breasts. I wish I had the thighs around.

  2. I am a thigh man so I was happy to see that above. And your marinade looks delicious and gives a colorful top to the chicken dish!
    thanks,
    Mitch

  3. You forgot that they’ve removed a step when you get home from the grocery store! You don’t have to fuss around with the individual portions yourself. 10 minutes so you can eat a few cookies (if that is what one does with 10 minutes of his or her time;)

    1. You are so right, Christine! I can’t tell you how many times I’ve had to come home only to re-package the chicken I’ve bought. Or the fact that my grocer sells chicken breasts in 3-breast packages, so if it is just hubby and I have 1 extra, but if we have friends over I have to buy two packages. I know they do it on purpose to sell more. PERDUE also sells individually packaged chicken breasts!