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Chicken Potsticker Chili Crisp Salads
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Chicken Potsticker Chili Crisp Salads
Prep Time
5 mins
Cook Time
10 mins
 

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!

Course: Main Course
Cuisine: American, Asian
Keyword: Blackstone, Chicken, Chili Crisp, Easy, Griddle, Potstickers, Recipe, Salad
Servings: 2
Calories: 522 kcal
Author: Cheri Renee
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.