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Asian Inspired Chicken Salad

Asian Inspired Chicken Salad

Time Involved
< 145 min
# of Ingredients
Skill Level
½ cup (125mL) 
Olive oil
¼ cup (50mL) 
Lemon juice
Shallots, finely chopped and divided
MAPLE LEAF Prime Naturally® Boneless Skinless Chicken Breasts
2 tbsp (30mL) 
Cilantro, finely chopped
2 tbsp (30mL) 
Oyster sauce
¾ cup (175mL) 
Uncooked long-grain white rice
8 cups (2L) 
Baby spinach leaves, washed
2 cups (500mL) 
Bean sprouts
Green onions, thinly sliced
Celery stalks, chopped
Red pepper, chopped
Yellow pepper, chopped
½ cup (125mL) 

COMBINE ¼ cup (50 mL) oil, lemon juice and 2 shallots in a medium bowl. Add chicken and turn to coat. Cover and refrigerate for at least 2 hours.

WHISK remaining oil, shallot and cilantro with oyster sauce. Set aside.

PREHEAT barbecue to medium.

REMOVE chicken from marinade and discard marinade. Barbecue chicken until juices run clear, about 5 to 7 minutes a side and internal temperature is 170 °F (77 °C). Refrigerate chicken to cool.

COOK rice in a large pot of salted water for 15-17 minutes or until tender. Drain and rinse with cold water.

PLACE spinach, bean sprouts, green onions, celery, peppers, rice and raisins in a large salad bowl. Toss with oyster sauce mixture to coat.

PLACE salad on individual serving plates. Slice chicken and fan on top of salad.

TIP: For a bit more protein, add some cooked and shelled Japanese soy beans! Serve with a warm OvenFresh™ baguette!

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