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Char-Grilled Chicken Asian Chopped Salad

Char-Grilled Chicken Asian Chopped Salad

Marinated chicken along with roasted peanuts and dried porcine mushrooms give this Asian Chopped Salad added flair.
Course Salad
Cuisine Asian
Servings 1


  • 1 Fresh Express Asian Chopped Kit
  • 1 tbs. Gochujang
  • 1 cup Soy Sauce
  • 3 each Marinated Chicken Thighs
  • 1/2 tsp. Chinese Five Spice
  • 1/4 cup Peanuts, Shelled, Crumbled
  • 1 tsp. Dried Porcine Mushrooms Crumbled


  • Pre-heat oven to 375°F.
  • In a small mixing bowl combine gochujang and soy sauce and whisk together until well incorporated.
  • Place chicken in marinade, and allow to marinate for at least 30 minutes. For added flavor marinate chicken overnight in a refrigerator.
  • In a small mixing bowl toss crumbled peanuts and Chinese five spice together.
  • In a small sauté pan set to medium heat. Roast peanuts until fragrant, about 5 minutes. Be sure to continuously stir or toss nuts in the pan to prevent burning and allow for them to toast evenly.
  • Pre-heat grill to medium high heat.
  • Remove chicken for marinade.
  • Place chicken on grill, place the side that would have had the skin on down first.
  • Grill for 3-4 minutes on the first side. Rotate chicken 45 degrees either way and cook for another 2 minutes. This we achieve cross hatch grill marks.
  • Flip chicken and follow the same procedure.
  • For large thighs, finish cooking the chicken in the oven until the internal cooking temperature reaches 165°F.
  • Remove from cooked chicken and store under refrigeration until your ready to plate the salad.
  • Combine roasted peanuts and Fresh Express Asian Chopped Kit in a medium mixing bowl.
  • Mix the master pack ingredients and the included salad dress and toss the salad.
  • Slice the chicken thighs and fan them over each salad.
  • Dust the top of each salad with the dried porcini mushrooms.