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
Asian Chopped Salad
- 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.
- 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.
- Drizzle the creamy peanut dressing over the entire salad and give it a good toss until mixed together.
- You can also build this like a buffet and have all the ingredients out and build individual salads based on preference.
Creamy Peanut Dressing
- 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.
- 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.
- 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