Chicken Potsticker Chili Crisp Salads
These Chicken Potsticker Chili Crisp Salads are super tasty, pretty easy, and can be prepared on the stove or your Blackstone flat top griddle.
I used a Sesame Asian salad kit and frozen chicken potstickers to make this a simple dinner recipe to prepare.
You could also use pork or vegetable potstickers if preferred.
How to make Chicken Potsticker Chili Crisp Salads
You could make the edamame and potstickers inside according to the package directions, but I made them outside on my Blackstone griddle.
Start with the griddle over medium heat and add some cooking oil along with a cup of frozen, shelled edamame that have been thawed.
I seasoned mine with kosher salt and pepper.
On the other side of the griddle add some thawed potstickers.
Squirt some water on both the edamame and potstickers, then cover the potstickers with a melting dome.
Both will cook for about 10 minutes, adding more water to both a few times.
I also continued to toss the edamame and flipped the potstickers a few times.
As they cooked I prepared my Asian Sesame salad kit with the dressing and topping packets.
Once these are cooked to your liking, remove from the griddle to let them cool a bit.
Divide the salad between two bowls and add the edamame, potstickers, avocado, and chili crisp.
I also added a few optional toppings to my Chicken Potsticker Chili Crisp Salads!
A little teriyaki sauce, spicy mayo, and sesame seeds 🙂
Plus I saved some of the crunchy topping from the salad kit to add over top.
If you like Chicken Potsticker Chili Crisp Salads, you might also like these recipes…
Blackstone Potsticker Stir Fry
Chili Crisp Chicken Bowls
Air Fryer Pot Stickers
Follow me on:
YouTube
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Chicken Potsticker Chili Crisp Salads
Chicken Potsticker Chili Crisp Salads is a fun and easy dinner recipe that can be cooked in a skillet or on your Blackstone flat top griddle!
Ingredients
- cooking oil of choice
- 1 cup frozen shelled edamame thawed
- kosher salt, pepper
- 8 to 10 frozen chicken potstickers thawed
- 1 (9.5-ounce) Sesame Asian salad kit
- 1 large avocado diced or sliced
- 2 tablespoons chili crisp
- Optional toppings: spicy mayo, teriyaki sauce or ginger soy glaze, sesame seeds, cilantro
Instructions
-
Cook the edamame and potstickers according to package directions, or follow these Blackstone griddle directions-
Preheat your griddle to medium heat. Add cooking oil of choice and the edamame on one side of griddle and potstickers on the other side. Season the edamame with kosher salt and pepper.
-
Add some water to both the edamame and potstickers, cover potsickers with melting dome and toss the edamame with spatulas a few times. Adding more water to both several times and cook 8 to 10 minutes. Flip the potstickers as needed.
-
Remove when edamame is tender and potstickers cooked how you prefer. Let them cool slightly while you prepare the salad kit with the dressing and topping packets.
-
Divide the salad between two bowls and top each with the edamame, potstickers, avocado, chili crisp, and optional toppings such as spicy mayo, teriyaki sauce or ginger soy glaze, sesame seeds, and/or cilantro.
Check out IfYouGiveAGirlAGrill.com for lots more of my outdoor cooking recipes!
My Blackstone Griddle Cookbook AND Blackstone Camping Cookbook are now available on Amazon!
You May Also Like
Mediterranean Fried Cauliflower Rice
Avocado Chicken Salad Wraps
