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Asian Chicken Salad



  • 4 chicken breasts
  • 10 spears asparagus
  • 1 head red or green leaf lettuce, chopped
  • 1 red bell pepper
  • 1 can mandarin orange sections (w/ juice reserved)
  • 1 cup sugar snap peas
  • 1/4 cup sliced almonds
  • 1 tbsp sesame seeds


  • 2 tsp garlic chile paste (can be found in the Asian food aisle)
  • 1 tbsp honey
  • 3 tbsp rice wine vinegar
  • 1 tbsp mandarin orange juice
  • salt & pepper
  • 1/2 cup olive oil

Cooking Instructions:

  • Preheat your grill or grill pan to med-high heat.
  • Season the chicken breasts with salt & pepper. When grill is hot, throw on the breasts and grill until cooked through, about 3-4 minutes on each side. Allow to rest a few minutes, then slice into 1/3” pieces and set aside.
  • Toss the asparagus with salt, pepper and olive oil. When chicken is off the grill, lower the heat a bit and place the asparagus on the top rack. Grill until just al dente, but with nice grill marks.
  • While the food is grilling, mix the first four dressing ingredients together, and season to taste. If you like your dressing sweeter, add a bit more honey. Spicier? More chili sauce! Drizzle the olive oil in a steady stream while whisking, until the dressing is emulsified. Again, season to taste.
  • In a large salad bowl, toss together the lettuces, bell peppers, mandarin slices, snap peas and almonds. Cut the asparagus spears into thirds and toss in.
  • Dress the salad with your dressing, reserving a tiny bit. Place equal amounts of the salad on each plate, topping with 1/2 a chicken breast. Drizzle the remaining dressing over the top of the chicken.
  • Sprinkle with sesame seeds and enjoy!

Recipe Notes

This is a light and lovely spring salad, easy to enjoy as a luncheon or for a quick dinner. As with all our recipes, please substitute your favorites for what we have here! Serves 4.

Suggested Wine Pairing

White: Bogle Riesling
Bogle Chenin Blanc
Red: Bogle Old Vine Zin
Bogle Merlot

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