Receta en Español

Asian Chicken Salad

with Scallion Pancakes

Asian Chicken Salad is a western culinary invention employing classic Asian flavors. Our version is an irresistible mix of tender chicken, creamy avocado, crunchy lettuce, sweet oranges and zesty orange ginger vinaigrette. Served alongside our savory scallion pancakes and you’ve got a meal that beats take-out any night of the week.


  • jidori braised chicken
    (Organic chicken braised in water, mirin, tamari, aromatic herbs and spices )


    asian lettuce mix


    scallion pancake dough
    (Flour, water, sesame oil, scallions, sesame seeds, salt ) (GLUTEN FREE: Cup4Cup gluten-free flour, water, sesame oil, scallions, sesame seeds, salt )

  • orange ginger vinaigrette
    (Oranges, olive oil, grape seed oil, aged sherry vinegar, rice vinegar, coconut aminos, honey, ginger, sesame oil )

    crispy wontons
    (Flour, eggs, corn starch) (GLUTEN FREE: Rice flour, water, vegetable oil)

    scallion pancake dipping sauce
    (Soy sauce, mirin, white vinegar, ginger, honey, raw cane sugar, sambal oelek, sesame oil) (GLUTEN FREE: Tamari, mirin, white vinegar, ginger, honey, raw cane sugar, sambal oelek, sesame oil)

Kids icon

Getting Your Kids Involved:

Kids love Play-Doh so try approaching the scallion pancakes in the same way. Put kids in charge of dividing the dough into even-sized balls and flattening them into pancakes.

Encouraging Picky Eaters:

Is your child salad averse? This is a great time to change that! Try placing the salad ingredients separately on a plate so your child can dip them in our Orange Ginger Vinaigrette (or your child’s favorite dressing).


1Step One

Add the chicken and the braising liquid in the chicken pouch to a pan and heat until warm. Drain liquid from chicken, place in a bowl, and pull or chop the chicken into bite sized pieces. Set aside until ready to use.

Peel the mandarins and thinly slice them crosswise into circles using a serrated knife.

2Step Two

Place the lettuce, the oranges, and the radishes into a large mixing bowl.

Cut the avocado in half lengthwise, and remove the stone by tapping the heel of your knife into the pit and twisting gently. Use a spoon to carefully scoop out the avocado flesh whole from the skin. Place the avocado halves flat-side down and cut each half into 6-8 slices. Sprinkle slices lightly with salt.

3Step Three

Divide the scallion pancake dough into four or more balls depending on how many pancakes you want to make. On a lightly floured surface, roll out each ball with a rolling pin, or flatten with damp hands to create ¼-½” inch thick pancakes.

Heat a large sauté pan over medium heat. Add even a layer of oil, allow oil to heat for about 30 seconds (the oil should be hot), and carefully place one or two pancakes into the pan. Cook pancakes for 3-4 minutes on each side or until golden. Remove from the pan.

4Step Four

Shake the vinaigrette well, drizzle it over the salad and toss to coat evenly. Top with the avocado slices, and the crispy wontons.

Place the salad in individual serving bowls, divide the chicken, and garnish. Serve alongside the scallion pancakes and the scallion pancake dipping sauce.

Tips icon


  • Roll the dough very thin, pan sear them for 2 minutes on each side, then add chunks of chicken, slices of avocado and some radish slices in the center. Fold in half for a scallion pancake “taco.”
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