It might be soup season, but let’s not give up on salads just yet. This Asian inspired salad is loaded with crunchy vegetables, a tangy and sweet dressing, delicious marinated apricot chicken, and is topped with salty cashews. It’s easy enough to make any night of the week and you can prep everything in advance for lunches or dinner. My recipe for this Apricot Asian Chicken Salad is one that you are going to want to make on a weekly basis.

This salad is loaded with tons of crunchy veggies, chicken that has been marinated in an apricot marinade and then grilled for some char, and it gets topped with an easy vinaigrette that is so easy to whip up. I have been loving this recipe lately and the leftovers are just as good if not better the next day! It’s the perfect mix of texture, color, and flavor. I use apricot jam in the marinade for the chicken and in the vinaigrette and it gives it just enough sticky sweetness that is so perfect with the fresh vegetables and salty cashews.

YUM!

Variations to Try:

• Instead of chicken thighs, you can use breasts, but the cook time will change and remember that breasts will get a bit drier than the thigh.

• Instead of apricot jam, you can use honey or maple syrup.

• Add in edamame, snap peas, or any other crisp veggies you have on hand.

• Swap green cabbage for napa cabbage or purple cabbage.

• You can omit the fish sauce, but it really gives it a nice umami flavor and doesn’t taste fishy at all.

• Use salted peanuts instead of cashews.

• Instead of grilling the chicken thighs, they can be pan seared or oven roasted.

Why You Need to Make this Salad:

• It’s delicious and EASY!

• The leftovers are even better. Just store the dressing separate until ready to serve.

• It’s full of crunch and texture. No boring salads here!

• The salty cashews on top really add a delicious saltiness that pairs perfectly with the apricot marinade and vinaigrette.

Ingredients:

For the chicken:

• 2 Lbs. Boneless Skinless Chicken Thighs

• 2 Tbsp. Apricot Jam

• 1/4 Cup Soy Sauce

• 2 Finely Minced Garlic Cloes

• 1 Tsp. Fish Sauce

• 1 Tbsp. Avocado Oil (or other neutral flavored oil)

For the Salad:

• 2 Cups Thinly Sliced Cabbage

• 1 Cup Thinly Sliced Romaine

• 1/2 Cup Thinly Sliced Red Pepper

• 1/4 Cup Thinly Sliced Red Onion

• 1 Cup Thinly Sliced Cucumbers

• 1/2 Cup Julienned or Grated Carrot

• 1/4 Cup Sliced Green Onions

• 1/4 Cup Cilantro

• 1/2 Cup Chopped Roasted and Salted Cashews

For the Dressing:

• 1/4 Cup Soy Sauce

• 1 Tsp. Olive Oil

• 1 Tsp. Sesame Oil

• 1/4 Cup Rice Wine Vinegar

• 1 Tsp. Fish Oil

• 1 Tbsp. Apricot Jam

Directions:

• Make the chicken marinade by combining apricot jam, soy sauce, fish sauce, oil, and garlic cloves and whisk to combine. Pour over the chicken in a large bowl or zip loc bag in the refrigerator for at least 30 minutes or overnight.

• Preheat the grill to medium high heat. Alternatively you can pan sear them in a skillet.

• Add cabbage, romaine, peppers, onion, carrots, and cucumbers in a large bowl.

• Add chicken to the grill and cook on each side for 6-7 minutes until chicken is cooked through. Remove from the grill and let rest for five minutes.

• While chicken cooks, make vinaigrette by combining apricot jam, soy sauce, olive oil, rice wine vinegar, fish oil, and sesame oil and whisk to combine.

• Slice chicken and add to the salad and top with chopped cashews, sliced green onions, and fresh cilantro.

• Drizzle desired amount of dressing on top and serve.

Isn’t she beautiful y’all? I am telling you that you have to make this Apricot Asian Chicken Salad ASAP! You are going to love it!