Asian Chopped Salad


We are in the middle of June here in Missouri and as soon as you step outside the heat will take your breath. When it is so hot outside, I always crave cold summer salads. This Asian Chopped Salad is so light and refreshing it is the perfect lunch or dinner on those hot summer days. Not only is it delicious, but it is Whole30, Paleo, gluten and dairy free.

The dressing adds so much flavor and pairs lovely with the chicken and oranges. The mixture of the cashew butter along with the toasted sesame seed oil, coconut aminos and dates gives it a savory and sweet taste. This dressing can also serve as a marinade on chicken, pork and even shrimp.

Feel free to add whatever veggies you would like to your salad, but I find that when I keep it simple, it tastes so much better. Eloise, my 3 year old isn’t a big fan of salads, so when I make this dish I will deconstruct it for here in a kid plate so it isn’t overwhelming. I will tear the chicken into bite size pieces with a little Asian dressing on the side for dipping, a side of orange, a slice of cheese and some kind of steamed veggie and. She LOVES the dressing so much that I caught her licking her plate. If you are needing to beat the heat this summer, try out this yummy salad that the whole family will love.

Click the photo below to add to your Pinterest board.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asian Chopped Salad

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 Salads 1x


A savory and sweet Whole30 and Paleo Asian Chopped Chicken Salad with oranges, chicken, red peppers and sesame seeds drizzled with a creamy Asian dressing.




  • 3 cups cooked chicken breast (shredded)
  • 2 Halo oranges
  • 1/2 red pepper (sliced)
  • 2 tbsp green onions
  • 2 cups coleslaw mix
  • 2 tsp sesame seeds

Cashew Butter Dressing

  • 2 large dates (soaked in hot water)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 1/2 tbsp cashew butter
  • 1/4 cup coconut aminos


Asian Salad

  1. Shred your chicken. I boiled mine, but a rotisserie chicken works amazing.
  2. Cut your oranges and red pepper.
  3. In 2 separate bowls add 2 cups of coleslaw mix in each.
  4. Top your coleslaw mix with 1 1/2 cup shredded chicken, oranges, red peppers, sesame seeds and shredded almonds if desired.
  5. Drizzle with dressing.

Cashew Butter Asian Dressing

  1. Add of all your ingredients (including the dates that were soaking in hot water) to a blender and blend until creamy and combined.
  2. This dressing will up to a week in the fridge.
  • Category: Main Dish, Side Dish
  • Cuisine: Asian

Comments (1)

  • LOVE this salad and dressing! While on my 2nd Whole30 my mom and I made the salad and it was a hit! My dad who will not do Whole30 loves this one too! The dressing is a piece of cake but delicious, and the combination of veggies and fruit makes for a refreshing meal.


Write a comment

Recipe rating