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5 from 1 vote

Easy Asian Chopped Salad Recipe with Creamy Peanut Dressing

This healthy Asian chopped salad is packed with protein, chopped vegetables, and the ultimate creamy peanut dressing. An easy, 30-minute meal for the whole family! It's gluten-free and dairy-free and includes Keto and Whole30 options. 
Prep Time10 minutes
Cook Time15 minutes
Total Time23 minutes
Course: Main Dish/Salads
Cuisine: Asian
Diet: Gluten Free
Keyword: Asian chopped salad, creamy peanut dressing
Method: Stovetop
Servings: 4 servings
Author: Ashley McCrary

Ingredients

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
  • 2 tablespoons rice vinegar
  • 3 tablespoons coconut aminos*
  • 1-2 tablespoons honey OPTIONAL remove for w30
  • 2 tsp lemon juice
  • 1/4 teaspoon ground ginger
  • 1 tablespoon sesame oil
  • 1/2 tsp ground garlic or 1-2 garlic cloves minced

Instructions

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. 

Notes

Expert Tips

  • Sub coconut aminos with low sodium soy sauce if desired.
  • 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-and-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 the leftover salad in an airtight container in the fridge and use it within 72 hours.
  • 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.
  • Keto Option: This salad is full of keto-friendly ingredients that make it naturally low-carb and 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.
  • Customize: Feel free to add additional ingredients to this salad depending on your tastes and preferences. Some good options include sugar snap peas, snow peas, edamame, crispy wonton strips, romaine lettuce, fresh cilantro, a squeeze of lime juice, and more! 
  • Nutrition is calculated with 1/4 of the recipe and 2 tablespoons of dressing.