Grilled Chicken Salad Bowl with Crunchy “Worms”

IngredientsPoultry, Vegetables, Beans, Fruits
Day PartDinner, Lunch
Menu PartSalad
Cuisine TypeAsian
Grilled Chicken Salad Bowl with Crunchy “Worms”

Source: Kendall College

This Asian-inspired salad sports grilled chicken, romaine lettuce, tart apples and fresh vegetables in a child-friendly format. Kids will enjoy the sound of biting into the crispy noodles, and a variety of colors and textures, sweet and sour flavors and hot and cold temperatures engage all the other senses.


1/2 cup reduced-sodium soy sauce
1/2 cup rice vinegar
2 tbsp. light brown sugar
2 tbsp. fresh lime juice
1 tbsp. sriracha sauce (optional)
1 tbsp. vegetable oil
4 boneless, skinless chicken breasts (3 oz. each)
1 carrot, peeled and sliced into ribbons with a vegetable peeler
2/3 cup English cucumber, halved lengthwise and sliced into half moons
1 Granny Smith apple, sliced into thin matchsticks
2/3 cup bean sprouts
1/2 cup red bell pepper, sliced into thin matchsticks
1/2 cup diagonally sliced celery
1 cup shredded romaine lettuce
11/2 cups crispy chow mein noodles
4 tbsp. chopped roasted cashews


  1. In med. bowl, combine soy sauce, vinegar, brown sugar, lime juice, sriracha sauce and oil for marinade. 
  2. Place chicken breasts in container; pour one-third of the marinade over  chicken; reserve remaining marinade for dressing. Cover with plastic wrap and refrigerate at least 30 min.
  3. Meanwhile, in large bowl, combine carrot, cucumber, apple, bean sprouts, bell pepper and celery; set aside.
  4. Preheat grill to high. Remove chicken breasts from marinade and discard used marinade. Grill breasts 4 to 5 min. per side or until internal temperature reaches 165°F. Place chicken on plate to cool slightly.
  5. When cool enough to touch, dice chicken breasts into 1/2-in. cubes. To bowl of vegetables, add lettuce, chicken, chow mein noodles, cashews and reserved unused marinade. Mix well to evenly distribute. 
  6. To serve, divide salad equally among 4 med.-size bowls.

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