Green Tea-Ponzu Roasted Chicken Salad with Asian Vinaigrette

This roasted chicken salad takes a delightful detour from the ordinary with a vibrant green tea-ponzu vinaigrette. The combination of tender roasted chicken, crisp greens and a tangy, antioxidant-packed dressing creates a refreshing and satisfying meal.

Perfect for a light lunch or dinner, this dish is as nutritious as it is delicious. The green tea adds a subtle earthy note, while the ponzu brings citrusy brightness. It’s a simple yet elegant way to enjoy a classic salad with an Asian-inspired twist.

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Ingredients

1 lb boneless, skinless chicken breastsView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

6 cups mixed salad greensView ingredient guideLike ingredientDislike ingredient

1/2 cup cherry tomatoes, halvedView ingredient guideLike ingredientDislike ingredient

1/4 cup sliced cucumberView ingredient guideLike ingredientDislike ingredient

1/4 cup shredded carrotsView ingredient guideLike ingredientDislike ingredient

2 tablespoons green tea leaves (or 2 tea bags)View ingredient guideLike ingredientDislike ingredient

1/4 cup ponzu sauceView ingredient guideLike ingredientDislike ingredient

2 tablespoons rice vinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon honeyView ingredient guideLike ingredientDislike ingredient

1 teaspoon sesame oilView ingredient guideLike ingredientDislike ingredient

1 clove garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 teaspoon grated fresh gingerView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper. Place on a baking sheet and roast for 20-25 minutes or until internal temperature reaches 165°F (74°C). Let cool, then shred or slice.
2. While chicken roasts, prepare the vinaigrette: In a small bowl, steep green tea leaves in 2 tablespoons hot water for 3 minutes. Strain and discard leaves (or remove tea bags).
3. In a jar or bowl, combine the brewed green tea, ponzu sauce, rice vinegar, honey, sesame oil, garlic and ginger. Whisk or shake until well blended.
4. In a large bowl, toss the salad greens, cherry tomatoes, cucumber and carrots. Divide among serving plates.
5. Top each salad with shredded roasted chicken. Drizzle with the green tea-ponzu vinaigrette and serve immediately.

Recipe Tips

FAQ

Can I use pre-cooked rotisserie chicken?

Yes, for a quicker version, use shredded rotisserie chicken. Just skip the roasting step.

What can I substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

How long does the vinaigrette keep?

The vinaigrette can be stored in an airtight container in the refrigerator for up to a week. Shake well before using.