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Crispy Asian Chicken Salad

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Peppery baby arugula makes a perfect bed for Tyler's lightly pickled, addictively crunchy chicken salad.

Crispy Asian Chicken Salad

Crispy Asian Chicken Salad
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total prep


  • 2 large full free-range chicken breasts, each cut into 2 single breasts
  • 1 3-inch piece of fresh ginger, grated
  • 4 tablespoons toasted sesame oil
  • 2 tablespoons honey
  • 1/4 cup and 2 tabelspoons low-sodium soy sauce
  • 4 tablespoons toasted sesame seeds
  • 1 cup dates, cut in half
  • 1 hothouse cucumber, finely sliced
  • 6 cups baby arugula
  • 6 wonton wrappers, cut into thin strips and fried
  • 1/2 bunch cilantro leaves
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sugar


  • Preheat oven to 375 F.
  • Combine the 2 tablespoons of the grated ginger, 2 tablespoons of the sesame seeds, sesame oil, honey, salt and 2 tablespoons of the soy sauce in a mixing bowl and stir to combine. Set aside -- this is the glaze that will be used on the chicken.
  • Heat a 2-count of olive oil in a large saut pan over medium heat. Season the chicken breasts on both sides with kosher salt and some freshly ground black pepper. Place the breasts skin-side down in the pan and sear until it has a nice golden color -- about 3-5 minutes. Turn the breasts over and using a pastry brush liberally glaze the top of the skin with the sesame soy mixture. Place the whole pan into the preheated oven and roast for 5-7 minutes until chicken juices run clear. The breasts should remain moist and tender.
  • Meanwhile prepare the sweet sesame soy dressing. In a mixing bowl, combine the rice vinegar, soy sauce and sugar. Stir until dissolved. Whisk together as you incorporate the sesame oil then add the sesame seeds and ginger. In a large mixing bowl, add the arugula, thinly sliced cucumber, cilantro and dates and toss to coat. Add the crispy wonton wrappers at the last moment to ensure they remain crispy.