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Asian Chopped Salad

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.

  • Total Time: 20 minutes
  • Yield: 2 Salads 1x




  • 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.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish, Side Dish
  • Cuisine: Asian