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5 from 1 vote

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.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Dish, Side Dish
Cuisine: Asian
Servings: 2 Salads
Author: Ashley McCrary



  • 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

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

Cashew Butter Asian Dressing

  • Add of all your ingredients (including the dates that were soaking in hot water) to a blender and blend until creamy and combined.
  • This dressing will up to a week in the fridge.