Grammy's Kitchen · Chicken Salad · Asian Chicken Salad
One of 109 chicken salad recipes we measured
4 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 6% |
| acid | 1% | 1% |
| sweetener | 0% | 0% |
| salt | 0% | 0% |
| aromatics | 11% | 4% |
Adapts cleanly: dairy-free, egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1/4 cup teriyaki sauce | |
| 5400 g | 3 chicken thighs (skinless and boneless) |
| 54 g | 1/4 cup extra virgin olive oil |
| 30 g | 2 tablespoons rice wine vinegar |
| 16 g | 1 tablespoon soy sauce |
| 14 g | 1 tablespoon sesame oil |
| 21 g | 1 tablespoon honey or maple syrup |
| 1/2 teaspoon chili flakes (optional) | |
| 3 g | 1 teaspoon garlic (minced) |
| 2 g | 1 teaspoon ginger (grated) |
| 2 hearts of romaine lettuce (chopped) | |
| 90 g | 1 cup red cabbage (shredded) |
| 120 g | 1 red bell pepper (thinly sliced) |
| 128 g | 1 cup carrots (julienned) |
| 600 g | 4 green onions (thinly sliced) |
| 25 g | 1/4 cup cilantro |
| 30 g | 1/4 cup roasted cashews |
| 1/2 cup fried wonton chips |
Method: 6 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.