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- Today, I have so many thoughts.
Thoughts about this salad, thoughts about summer, thoughts about South Carolina, thoughts about Oregon, thoughts about my photos, thoughts about my thoughts.
Okay and thoughts about fruit, but that’s a given.
I have so many thoughts going through my head right now that I just can not organize them all in to words. I have so much I want to say, but it is just not coming out in any way that would make any possible sense to you.
I really do not want to confuse your brains and make them work hard so close to Friday. I can be mean, but not that mean.
I actually have so many lists in my brain of “things that must get done in the next two days” that my brain hurts.
I REALLY need to start writing these lists down, because I just cannot keep track of my thoughts. I’ll think about one thing, go over it in my mind, move to another, and then forget my original thought from just five minutes earlier. So yeah, I’d say it’s definitely time to get these thoughts down on paper.
Have I ever told you how much I love lists? Well, yeah I do. I use the highlighter sharpies and usually write the task in pencil so I can erase, because it is guaranteed I will make a mistake and need to erase.
Which by the way, if you have ever interacted with me through comments, Twitter or on Facebook then I guarantee you have noticed my grammar is not all that great. I am the world’s worst speller and my use of apostrophes is embarrassing. How I ended up doing a job where I am required to write every single day I have no idea.
Obviously, spell check is my very best friend.
So in an effort to calm my brain down, the list making will begin the minute I finish typing this post.
Let’s hope it relieves my brain of some thoughts, because I can’t cram any more into my small little head. And trust me, I have a small head. Thankfully I got my mom’s head, not so thankfully I got my dad’s nose.
Yeah, it looks a little funny.
Anyhoo, let’s talk about this chopped salad.
For one, it’s chopped, and chopped salads seem the be the salad of the summer. Which is awesome because they are good and easily scooped up with crackers which is, equally as good.
Two, it’s Asian BBQ. Anything Asian BBQ is awesome. The sauce is incredible, addicting even. 
I even made the easiest crackers out of tortillas (or you could use wonton wrappers) that are glazed with this salt and sweet honey glaze and then sprinkled with sesame seeds. They are so good. Really if you make this salad you have to make the crackers too. If you’re not into scooping up salad, then crumble them over the salad. Either way, they go great.
You will not regret the small amount of effort spent making them.
Okay, last thing. There are a ton of ingredients in here, but I think they are necessary. Don’t let this scare you off. I promise the salad comes together from start to finish in under thirty minutes and really, so easy. Just whisk the Asian BBQ sauce together, grill the chicken (or bake or sear, whatever you prefer), bake the crackers for five minutes and toss it all together.
Pretty simple, right?
Chopped Asian BBQ Chicken Salad with Homemade Honey-Sesame Crackers
Ingredients
- 1 pound boneless skinless chicken breast, about 2 breast
- 1/2 cup hoisin sauce
- 1/4 soy sauce
- 1/4 cup sweet thai chili sauce
- 2 tablespoons sesame oil
- 2 tablespoon honey
- 2 teaspoon dijon mustard
- 1/2 teaspoon crushed red pepper
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced or grated
- 1/2 lemon, juiced
- 4 cups butter lettuce, chopped
- 1/2 head of cabbage, chopped
- 2 carrots, sliced or diced
- 3 green onions, sliced
- 2 tablespoons olive oli
- 1 tablespoon rice wine vinegar
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
Honey Sesame Crackers
- 2 inch whole wheat tortillas, 8
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame seeds
Instructions
- Preheat the grill to medium heat.
- Make the Asian BBQ sauce. In a small bowl whisk together the hoisin sauce, soy sauce, sweet thai chili sauce, sesame oil, honey, dijon mustard, crushed red pepper, ginger, garlic and lemon juice. Add the chicken to a bowl or gallon size zip lock bag and toss with 1/2 of the asian BBQ sauce (save the remaining sauce for later). Grill for 5 to 6 minutes per side or until the chicken is cooked through. Additionally you can bake or sear the chicken - whichever you prefer! Once the chicken is finished, let cool for a few minutes and then cut into chunks.
- While the chicken is cooking preheat the oven to 375 degrees F. Cut the tortillas in whatever shape you prefer - triangle, circles, squares. I chose circles. Place the cut tortillas on a greased baking sheet. In a small bowl whisk together the 1 1/2 tablespoons hoisin sauce, 1 tablespoon soy sauce and 1 tablespoon honey. Brush the sauce all over the upside of the tortillas, sprinkle the tortillas with the sesame seeds. Bake for 5-8 minutes, just until the chips are browning on the edges. Watch closely, I burnt a few of mine!
- To make the salads, combine lettuce, cabbage, carrots and green onions in a large bowl and toss well with olive oil, rice wine vinegar, sesame seeds and poppy seeds. Add in chicken and toss well, then separate on to two plates or bowls. Drizzle the salads with the remaining Asian BBQ sauce and eat with the honey sesame crackers.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I know, simple is so goood!
My gosh this salad was incredible! And I love, love, love the sesame crackers! Just as you warned they went from pale to a bit dark in the one minute I didn’t stand by the oven door, but actually the dark bits were tasty too— I think these would be yummy on a charcuterie board. I wasn’t sure my guys would be excited for a main course salad but they ate every morsel and every last cracker— I had so much sauce I went ahead and made 4 tortillas into crackers thinking there would be leftovers—nope!
Hey Lucy,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
Made this dinner tonight, AMAZING! Entire fam says it was a home run!
Hey Kelly,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
2 IN tortillas? Is this just a chip. Never seen this. Thanks!
Hey Jodi,
You will want to use 2 8in tortillas. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have never actually been compelled enough to leave a comment on a recipe, this is THAT good! Everything is spot on, and in the UK a Chinese chicken salad isn’t a common dish so I have made it for each of my friends on separate occasions and have lapped up the praise.
Can’t wait to try some of your other recipes
Awh that makes me so happy Jaymie! I am so glad you and your friends loved this recipe & I hope you continue to like other recipes of mine! ?
This was just so darned fabulous! I omitted the sesame & poppy seeds and heavied up on the carrots (julienned) & green onions. I also added some julienned baby bell peppers for color & crunch. My daughter made the crackers & used regular (non whole wheat) tortillas; they DO burn quickly so keep an eye on them. The marinade was delicious and the salad, using romaine instead of butter lettuce, was crunchy and filling and satisfying. My husband said a few times “this one’s a keeper!” It easily fed 3 adults. YUM!
so excited you love this! thank you!
This looks absolutely delicious! I can’t wait to try it out! Any suggestions on what I could use to replace the whole wheat tortillas? I’m gluten-free and I’m pretty sure I have relatively simply replacements for the rest of the recipe. Thank you so much!
Thank Lauren! I would use corn tortillas. Should work great. Hope you love this!
This salad looks absolutley amazing! And the honey sesame crackers are genius! I featured this salad in our Feature Friday today for “20 Delectable Salads” Here is the link, I hope you can stop by! http://returntothetable.net/recipes/20-delectable-salads/
Thank you so much, Michelle!!
Wow, this looks & sounds (almost smell-0-vision) great! Found on Marvelous Mondays 🙂
Would love to have you link up at our SUPER SUNDAY Link Party:
http://whoneedsacape.com/2013/06/super-sunday-party-4/
Lori
Whoneedsacape.com
Not Your Average Super Moms!
Thank you so much!
So this salad looks great. I love salads and when I find a recipe for a new salad to try I get excited. Lol. I think I eat at least a salad a day.
As far as list. I’m a master list maker. Lists on my phone, list at work, list at home, lists about lists, lists on redecorating, but all the lists help, it helps me shut my brain off so that I won’t stay awak thinking I am forgetting something and it helps when I get to cross something out on that list.
Thanks Kristi! List are an awesome thing!
O.M.G. I saw this on Pint Sized Baker, and I couldn’t stop looking at it! I just adore this idea, and I cannot wait to try it. Beautiful photography, btw. Gorgeous!
PS – I’m an awful speller AND I prefer to write in pencil, too. 🙂
Thank you so much, Laura!
I just made this tonight – that BBQ sauce is absolutely divine, and the salad turned out fantastic! It might be cold and wintery here, but it was perfect for tonight, thank you! I’ll definitely be making it again sometime! 😀
YES! So happy happy you love this! Thank you for trying it and letting me know you liked it!
Wow. As a judge on The Voice recently said, “Amazeballs.” This looks so good. I found you though Call me PMc (Marvelous Mondays) now I’m putting your blog into my RSS reader.
Thanks for sharing!
Michele
Yay! Thank you so much, Michele! I am so excited to have you as a new follower!
You are amazing at what you do! This food looks simply divine!! I also love lists! I’d be a crazy person without them!!!
Haha! Thank you, Jocelyn!
This is on the menu TODAY!!! It looks delicious. I’m all over chopped and Asian salads–what a great combo.
Yay! Thank you and I hope you love this salad!!
This looks incredible! It’s on the menu for this week!
Yay!! Hope you love these!! Let me know what you and thanks Kate!