Chopped Asian BBQ Chicken Salad with Homemade Honey-Sesame Crackers

Chopped salads seem the be the salad of the summer. Which is awesome because they are good and easily scooped up with crackers which is, equally as good.

Prep time: PT15M

Cook time: PT20M

Total time: PT35M

Rating

4.8 stars (5 reviews)

Keywords

bbq, chicken

Ingredients

1 pound boneless skinless chicken breast (about 2 breast)
1/2 cup hoisin sauce
1/4 soy sauce
1/4 cup sweet thai chili sauce
2 tablespoons sesame oil
2 tablespoon honey
2 teaspoon dijon mustard
1/2 teaspoon crushed red pepper
1 teaspoon freshly grated ginger
1 clove garlic (minced or grated)
1/2 lemon (juiced)
4 cups butter lettuce (chopped)
1/2 head of cabbage (chopped)
2 carrots (sliced or diced)
3 green onions (sliced)
2 tablespoons olive oli
1 tablespoon rice wine vinegar
1 tablespoon poppy seeds
1 tablespoon sesame seeds
2 inch whole wheat tortillas (8)
1 1/2 tablespoons hoisin sauce
1 tablespoons soy sauce
1 tablespoon honey
2 teaspoons sesame seeds

Cuisine

American

Steps

Preheat the grill to medium heat.
Make the Asian BBQ sauce. In a small bowl whisk together the hoisin sauce, soy sauce, sweet thai chili sauce, sesame oil, honey, dijon mustard, crushed red pepper, ginger, garlic and lemon juice. Add the chicken to a bowl or gallon size zip lock bag and toss with 1/2 of the asian BBQ sauce (save the remaining sauce for later). Grill for 5 to 6 minutes per side or until the chicken is cooked through. Additionally you can bake or sear the chicken - whichever you prefer! Once the chicken is finished, let cool for a few minutes and then cut into chunks.
While the chicken is cooking preheat the oven to 375 degrees F. Cut the tortillas in whatever shape you prefer - triangle, circles, squares. I chose circles. Place the cut tortillas on a greased baking sheet. In a small bowl whisk together the 1 1/2 tablespoons hoisin sauce, 1 tablespoon soy sauce and 1 tablespoon honey. Brush the sauce all over the upside of the tortillas, sprinkle the tortillas with the sesame seeds. Bake for 5-8 minutes, just until the chips are browning on the edges. Watch closely, I burnt a few of mine!
To make the salads, combine lettuce, cabbage, carrots and green onions in a large bowl and toss well with olive oil, rice wine vinegar, sesame seeds and poppy seeds. Add in chicken and toss well, then separate on to two plates or bowls. Drizzle the salads with the remaining Asian BBQ sauce and eat with the honey sesame crackers.

Nutitrion

Serving Size: 2 g
Calories: 376 kcal
Carbohydrates: 37 g
Protein: 20 g
Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 49 mg
Sodium: 922 mg
Sugar: 25 g

Reviews

Lucy Fritts on 2022-04-25 (5 stars):
My gosh this salad was incredible! And I love, love, love the sesame crackers! Just as you warned they went from pale to a bit dark in the one minute I didn’t stand by the oven door, but actually the dark bits were tasty too— I think these would be yummy on a charcuterie board. I wasn’t sure my guys would be excited for a main course salad but they ate every morsel and every last cracker— I had so much sauce I went ahead and made 4 tortillas into crackers thinking there would be leftovers—nope!
Kelly Mangas on 2022-02-17 (4 stars):
Made this dinner tonight, AMAZING! Entire fam says it was a home run!