You’ll love this modified copy cat version of my favorite Asian Chop Chop Chicken Salad Recipe from Houlihan’s Restaurant.
I have been sitting down in front of this screen off and on for 2 days and can’t seem to come up with anything to say. Not because this Asian Chicken Salad recipe isn’t good… it’s so good! So very good. But as far as the words that need to go around the post, they just aren’t coming.
I get together with three friends once a quarter and we always meet at Houlihan’s Restaurant. Almost every single time we go I order this Asian Chop Chop Chicken Salad and every time I’m like “I love this salad so much… I’m going to try to recreate it at home sometime.” Well, we’ve been meeting up at Houlihan’s for a number of years and I just recently got around to making this salad at home. This isn’t exactly like the Houlihan’s Asian Chicken Salad recipe… theirs does not have beans on it (which why the heck not?), and includes things like Snow Peas, peanuts, and more. I decided to make a lower maintenance version of the salad… less time for chopping, more time for eating 🙂
I’m all for more time for eating. And because of that, I’m going to stop writing now and share this Asian Chop Chop Chicken Salad Recipe with you so you can start making it!
Copycat Houlihan's Asian Chicken Salad Recipe
- For the chicken:
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 3 Tablespoons sesame oil
- 1 teaspoons ginger
- 2 teaspoons minced garlic
- 3 green onions chopped
- 1/2 teaspoon chili paste
- 2 tablespoons corn starch
- 1 pound chicken breast tenderloins cut into bite sized pieces
- For the Salad:
- Napa Cabbage
- Romaine Lettuce
- Shredded Carrots
- Bush's Great Northern Beans rinsed, drained and cooked
- Fried won ton strips
In a medium bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, ginger, minced garlic, onions, chili paste and corn starch.
Heat a skillet over medium heat and add sauce. Whisk together until it comes to a low boil. Add chicken.
Cook for approximately 8 minutes, or until sauce has thickened as a glaze for the chicken and chicken pieces are cooked all the way through. Remove from heat.
To assemble the salad, layer Napa cabbage, romaine lettuce and shredded carrots in the bottom of a bowl. Add a generous spoonful of beans and chicken, drizzling the sauce over the beans. Top with fried won ton strips and serve.