Chicken · Asian · 30 min
Asian Chicken with Crunchy Carrot, Asparagus, Avocado & Sesame Salad
- 30 min
- 2–6 servings
- 656 kcal / serving
A tender chicken with a crisp, fresh salad of asparagus, carrots, and avocado, finished with a sesame-soy dressing. The mix stays lively for weeknights and comes together in about 30 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- ½avocado
- 2 mediumcarrots
- 1 lbchicken thighs, boneless skinless
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- avocados
From the pantry: chili-garlic sauce, mayonnaise, pure maple syrup, rice vinegar, sesame seeds, soy sauce, toasted sesame oil
Cookware
baking dish · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring spoons · mixing bowls · oven mitts · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½avocado
- 2 mediumcarrots
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- avocados
Meat & seafood
- 1 lbchicken thighs, boneless skinless
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| avocado | ½ | 1 | 1 ½ |
| carrots | 2 medium | 4 medium | 6 medium |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F. Rinse the fresh produce and pat dry.
- Mince the ginger and garlic, then whisk them with soy sauce, oil, chili-garlic sauce, and maple syrup to form the sauce.
- Toss the chicken pieces in the sauce until evenly coated, then spread them in a baking dish in a single layer.
- Roast the chicken in the oven, flipping once at about halfway, until cooked through (18–20 minutes). Remove from the oven.
- Meanwhile, in a clean bowl, whisk together mayo, rice vinegar, sesame seeds, oil, soy sauce, and chili-garlic sauce to make the dressing.
- Trim the woody ends of the asparagus and cut the spears into thin coins; add them to the dressing.
- Peel and slice the carrots into thin rounds and fold them into the dressing with the asparagus.
- Halve and pit the avocado, scoop the flesh into the bowl, and gently toss to combine the salad.
- Thinly slice the cooked chicken and serve it alongside the salad on plates, drizzle any remaining dressing over top if desired.
Two tips
- Prep the salad components while the chicken roasts so everything comes together at once.
- If you have extra avocado, spoon it onto the plate to add creaminess to each bite.
Nutrition per serving
- Calories
- 656 kcal
- Protein
- 52 g
- Carbs
- 23 g
- Fat
- 41 g
- Fiber
- 9 g
- Sodium
- 298 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.