Asian Chicken Meatball Salad


This weather screams salads to me.   As you know, I’ve got a slight obsession with Asian Banh Mi Sandwiches like this one.  Flavor and texture that will knock your socks off…they are a perfect package, in my opinion.  But I wanted a way to enjoy them in salad form.  Something lighter but that would still give me every ounce of that sweet, savory, salty taste.  This salad?  Done.  Devoured.  Amazing, signed, sealed and delivered.

You’re going to glance at the recipe and immediately think it is a lot of ingredients/steps but I assure you Its a simple deal.  The ingredients are mostly pantry/fridge staples.  You mix the meatballs and roast them.  You throw a few fresh veggies together and a simple vinaigrette and its a Banh Mi with a fork.  Not lacking a thing.  Summer on a plate, at its best.





The meatball mix can be made ahead of time and refrigerated for up to 6 hours; same with the vinaigrette but that one can be refrigerated for days.  So all you need to do at dinner time is pop them in the oven, toss your veggies with the vinaigrette and you’re golden.  So pretty.  So fresh.  And your belly will appreciate it as much as your eyes do.




Asian Chicken Meatball Salad


For the Vinaigrette

1/2 Cup Extra Virgin Olive Oil

3 Tablespoons Chopped Green Onion

3 Tablespoons Rice Wine Vinegar

2 Tablespoons Mayonaise

1 Tablespoon Fresh Lime Juice

1 Tablespoon Honey

2-3 Teaspoons Sriracha Hot Chili Sauce

1 Teaspoon Sesame Oil

1/4 Teaspoon Salt

For the Meatballs

1/4 Cup Dried Breadcrumbs (I use these ones)

1/4 Cup Milk (coconut milk works great here but any milk will do)

1 Pound Ground Chicken

5 Garlic Cloves, grated or pressed

1/3 Cup Chopped Green Onions

1/4 Cup Finely Chopped Basil

1 Tablespoon Asian Sesame Oil

1 Tablespoon Sriracha Hot Chili Sauce

1 Tablespoon Honey

1 Teaspoon Salt

3/4 Teaspoon Black Pepper

1 Egg, lightly beaten

For the Salad

7 Cups Shredded Cabbage (I use a mixture of green and purple)

1 Cup Shredded Carrots

1 English Cucumber, thinly sliced

1/3 Cup Thinly Sliced Radish

1 Avocado, diced

Chopped Cilantro, for garnish


For the Vinaigrette

Place all ingredients in a bowl and whisk until well combined.  Set aside or refrigerate.

For the Meatballs

Preheat oven to 475 and grease a 9×13 baking dish with a high-heat oil or spray.  Mix the breadcrumbs and milk in a large bowl and let sit for 5 minutes.  Add in the remainder of the meatball ingredients and mix gently with your hands until just incorporated.  Drop by heaping tablespoons onto baking dish.  Bake, in oven, for 15 minutes or until meatballs are cooked through.

For the Salad

Place the cabbage, carrots, cucumber and radish in a large bowl.  Pour vinaigrette over the vegetables and toss well.  Place servings on a plate and top with meatballs and cilantro.  Serves 4

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