This flavorful Asian inspired chicken salad is a family favorite, perfect for sandwiches or as a salad topper. It combines cooked chicken, fresh vegetables, and a delicious dressing made with kewpie mayo, soy sauce, and sriracha.
1: Combine all the dressing ingredients (kewpie mayo, soy sauce, sesame oil, sriracha, agave, lime juice and zest) in a bowl and mix well. Set aside.
2: Combine all salad ingredients (cooked chicken, red onion, celery, red bell pepper, apple, garlic, fresh ginger, cilantro, salt, and pepper) in a large bowl. Mix until well combined and check for seasoning.
3: Preheat the oven to 350°F.
4: Place the chicken breasts on a sheet pan, coat each one with olive oil, and sprinkle liberally with salt and pepper or any seasoning desired.
5: Roast the chicken for 40 minutes.
6: Remove from oven and let sit for 10-15 minutes to cool.
7: Pull the meat off the bones and break into chunks, preferably using a stand mixer for a good texture and fine mince.
