Asian Chicken Ahi Salad

Chicken Never Tasted So Good!

by ChefLuke - May 6th, 2016

Tangy poached chicken, tossed with homemade ahi sauce, dressed together with a blend of crunchy vegetables and chilled zesty noodles!

This recipe makes six servings.

Nutritional Facts

Serving Size: 1 Serving

  • Calories: 289

  • Protein: 28 grams

  • Carbs: 20 grams

  • Fat: 14 grams

  • Fiber: 3 grams

  • Sodium: 518mg

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Cooking Instructions

Dressing Ingredients:

  • 1/4 cup reduced-sodium soy sauce

  • 3 tablespoons rice-wine vinegar

  • 1 1/2 tablespoons brown sugar

  • 1 1/2 teaspoons sesame oil

  • 1 1/2 teaspoons Chile-garlic sauce (found in Asian isle)

  • 3 tablespoons canola oil

  • 1 tablespoon minced fresh ginger

  • 2 cloves garlic, minced

  • 1 tablespoon tahini paste (found in Asian isle)

  • 3/4 cup reduced-sodium chicken broth, or reserved chicken-poaching liquid

Salad Ingredients:

  • 1 cup of Angel Hair pasta

  • 2 tablespoons sesame seeds

  • 8 cups shredded Napa cabbage, (1 small head, found in Asian isle)

  • 1 1/2 cups grated carrots, (2-3 medium)

  • 5 radishes, sliced (about 1 cup)

  • 1/2 cup chopped scallions

  • 3 1/2 cups shredded skinless cooked chicken, (about 1 1/2 pounds boneless, skinless chicken breast)



  1. Combine soy sauce, vinegar, brown sugar, sesame oil and Chile-garlic sauce in a glass measuring cup. Stir to blend.

  2. Heat canola oil in a small saucepan over medium-high heat.

  3. Add ginger and garlic. Cook, stirring, until fragrant, for 1 to 2 minutes.

  4. Add the soy sauce mixture to the pan and bring to a simmer.

  5. Whisk in the tahini and broth (or poaching liquid). Cook until reduced slightly, 3 to 4 minutes. Let cool.


  1. Heat a small dry skillet over medium-low heat.

  2. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes.

  3. Transfer to a small plate to cool.

  4. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl.

  5. Stir dressing to recombine, then drizzle over the salad and toss to coat. Sprinkle the sesame seeds on top.

To Poach Chicken:

  1. Combine two 14-ounce cans of reduced-sodium chicken broth, 2 chopped scallions, 2 slivers of fresh ginger and 2 cloves of garlic in a large skillet. Bring to a simmer.

  2. Add 1 1/2 pounds of boneless, skinless chicken breast and cook over medium heat until no longer pink inside – about 10 to 15 minutes.

  3. Add the chicken to the salad and dressing.

  4. Enjoy!

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Thanks man, I will definitely be making this.