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Chopped Asian Chicken Salad

April 6, 2022 | Author: Ashley McCrary

This healthy chopped Asian chicken salad is packed with protein, veggies, & the ultimate Asian-inspired dressing. An easy, 30-minute meal for the whole family! It’s gluten and dairy-free and includes Keto and Whole30 options.

Nothing says welcome to warmer weather than a big, refreshing, & delicious salad! This healthy Chopped Asian Chicken Salad is packed with protein, veggies, oranges, and drizzled with the ultimate creamy peanut dressing. An easy, 30 minutes lunch or dinner for the whole family! This tasty recipe also includes a keto and Whole30 option.

A close up shot of the Asian Chicken Salad

Asian Chicken Salad Ingredients

  • Shredded Cabbage
  • Red Cabbage
  • Cashews
  • Red Bell Pepper
  • Mandarin Oranges
  • Green Onions
  • Grilled Chicken
  • Carrots
  • Creamy Peanut Dressing
Asian Chicken Salad Ingredients

Keto and Whole30 Options

Keto Option: This salad is full of keto-friendly ingredients that make it naturally low carb & keto. However, eliminating the oranges is your best bet for keeping the carbs even lower.

Whole30 Option: For Whole30, remove the peanut butter in the dressing and use unsweetened almond butter instead. That’s it, all the other ingredients are compliant with the program.

How To Make: Step by Step

  1. Grill the chicken breasts on the stovetop or the grill for about 7 minutes on each side. Use 1 tablespoon of olive or avocado oil
  2. Place the cabbage in a large bowl of choice. Begin building the salad, by adding all the ingredients in groups. Start with the chicken in the middle, then on the outside add the bell pepper, green onions, oranges, cashews, carrots, and red cabbage.
  3. Drizzle the creamy peanut dressing over the entire salad and give it a good toss until mixed together. 
  4. You can also build this like a buffet and have all the ingredients out and build individual salads based on preference.

A close up shot of Asian Chicken Salad ingredients in a large bowl

The BEST Peanut Dressing

The real show stopper in this Asian Chicken Salad recipe is the Creamy Peanut dressing. It adds so much flavor and texture to the dish. The main ingredient in this dressing is peanut butter. However, if you are allergic, feel free to sub unsweetened almond butter.

Asian Chicken Salad drizzled with creamy peanut dressing

Mac’s Pro Tips

Make-Ahead: This salad is an easy recipe to make and bring with you to your next family gathering or to have on hand for quick lunches. Simply keep the dressing aside and toss it in when you’re ready to serve!

Meal Prep: For easy meal prep, add the components of the salad into individual containers and store them in the fridge. Put the dressing into small Ziploc baggies or dressing containers for easy grab & go options. Take one for a quick lunch on the go or pack one in your lunchbox!

Leftovers: If you’ve tossed the salad with the dressing, it won’t keep for very long. It will become soggy and watery. However, if you’ve kept the dressing separate, store leftover salad in an airtight container in the fridge and use it within 72 hours.

Buy A Rotisserie Chicken: Grabbing a precooked rotisserie chicken from Sam’s Club or Costco will save you a ton of time and money. You can grab a whole chicken already cooked and ready to go for $5. This is one of my favorite hacks to get a quick meal on the table that won’t cost a lot of money.

FAQs

Chopped Asian Chicken Salad: FAQs

Can I make this salad ahead of time?

This salad is an easy recipe to make and bring with you to your next family gathering or to have on hand for quick lunches. Simply keep the dressing aside and toss it in when you’re ready to serve!

How long will this salad last in the fridge?

This will last 3-4 days in the fridge. Make sure not to toss it with the dressing as it will come soggy. Store in an airtight container and drizzle with the dressing before serving.

Is this salad considered ‘healthy?’

What if I don’t want to make the homemade dressing?

If you don’t want to make this homemade dressing, feel free to use your favorite store-bought Asian dressing.

Can I make this as a side dish and not an entree?

Absolutely. If you are wanting this to be more of a side salad, simply leave out the chicken.

More Healthy Salad Recipes

Keto Bacon Ranch Salad

Strawberry Chicken Poppyseed Salad

Asian Chopped Salad

Taco Salad with Avocado Ranch

Print
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Chopped Asian Chicken Salad

This healthy chopped Asian chicken salad is packed with protein, veggies, & the ultimate creamy peanut dressing. An easy, 30-minute meal for the whole family! It’s gluten and dairy-free and includes Keto and Whole30 options.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chopped Asian Salad

  • 3 medium cooked chicken breast, chopped
  • 4 cups shredded cabbage
  • 2 cups chopped red cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup mandarian oranges
  • 1/3 cup scallions, plus more for garnish
  • 1/2 cup diced red bell pepper
  • 1/2 cup cashews, plush more for garnish

Creamy Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 3 tablespoons coconut aminos*
  • 2 tablespoons honey OPTIONAL (remove for w30)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground ginger
  • 1 tablespoon sesame oil
  • 1/2 ground garlic
  • Salt and freshly ground black pepper to taste

Instructions

Asian Chopped Salad

  1. Grill the chicken breasts on the stovetop or the grill for about 7 minutes on each side. Use 1 tablespoon of olive or avocado oil. Once cooked, dice into cubes.
  2. Place the cabbage in a large bowl of choice. Begin building the salad, by adding all the ingredients in groups. Start with the chicken in the middle, then on the outside add the bell pepper, green onions, oranges, cashews, carrots, and red cabbage.
  3. Drizzle the creamy peanut dressing over the entire salad and give it a good toss until mixed together. 
  4. You can also build this like a buffet and have all the ingredients out and build individual salads based on preference.

Creamy Peanut Dressing

  1. Add all of the ingredients to a blender and blend until combined, about 30 seconds. If the dressing is too thick, thin with water, 1 teaspoon at a time. Store in the fridge for up to 6 days. Make sure to shake or reblend before serving. 

Notes

  • Sub coconut aminos with low sodium soy sauce.
  • If needed, use almond butter instead of peanut butter. For Whole30 be sure to use unsweetened almond butter in place of peanut butter and remove the honey.
  • Make-Ahead: This salad is an easy recipe to make and bring with you to your next family gathering or to have on hand for quick lunches. Simply keep the dressing aside and toss it in when you’re ready to serve
  • Meal Prep: For easy meal prep, add the components of the salad into individual containers and store them in the fridge. Put the dressing into small Ziploc baggies or dressing containers for easy grab & go options. Take one for a quick lunch on the go or pack one in your lunchbox
  • Leftovers: If you’ve tossed the salad with the dressing, it won’t keep for very long. It will become soggy and watery. However, if you’ve kept the dressing separate, store leftover salad in an airtight container in the fridge and use it within 72 hours.
  • Buy A Rotisserie Chicken: Grabbing a precooked rotisserie chicken from Sam’s Club or Costco will save you a ton of time and money. You can grab a whole chicken already cooked and ready to go for $5. This is one of my favorite hacks to get a quick meal on the table that won’t cost a lot of money.
  • Nutrition is calculated with 1/4 of the recipe and 2 tablespoons of dressing. 
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish/Salads
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Keywords: Asian Chicken Salad, Chopped Asian Chicken Salad. Chicken Salad, Peanut Dressing

2 thoughts on "Chopped Asian Chicken Salad"

  1. Bobbie says:

    This is soooo amazing! I did almond butter due to allergy. The dressing was DAGUM good as she said!!! I would suggest making twice as much!

    1. Ashley McCrary says:

      am so happy to hear! Thank you so much Bobby.


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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🍎For every 1/2 cup of oil replaced with applesauce, you will save over 900 calories and 110 grams of fat. It will also make your cakes and baked goods super moist. 

✨GREEK YOGURT SWAP: For everyone 1 cup of oil sub 3/4 cup Greek or plain yogurt. 

Example: If you are using 1/2 cup oil, use 1/4 cup Greek yogurt. For 1/2 cup of oil there is over 900 calories. For 1/4 cup of Greek yogurt there is only 38 calories. 

Greek yogurt adds more protein and cuts fat by 100%

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help kick off cool weather season.
 
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Pierogy and Sausage Cabbage Skillet
1 package Mrs. T’s Classic Cheddar Pierogies
1 package beef kielbasa or beef sausage of choice
1 medium head of cabbage, shredded
1 onion - sliced
salt and pepper
2 tablespoon olive oil or butter, divided
3 garlic cloves, minced
 
Step 1: Add 1 tablespoon butter to a skillet and add in the garlic and allow to cook for 20
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and set aside. In the same skillet (do not wipe it out), add in the shredded cabbage and
onions. Cook for 8-10 minutes or until tender. 
 
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about 6- 8 minutes per side. 
 
Step 3: Place the pierogies and cooked kielbasa in with the cabbage.
 
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2 carrots, peeled and chopped
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