This Asian Chopped Chicken Salad is made with two types of cabbage, crisp veggies, and shredded chicken, all tossed in a sesame ginger dressing. It’s a quick and easy salad that comes together in about 20 minutes (if that!).
This recipe is everything you love about a chopped salad (crunch! texture! variety!), with an Asian-inspired flair. It’s equal parts hearty and full of flavor, while still feeling light and fresh.
Table of Contents
The Chopped Salad of Your Dreams? I Think So!
It’s Easy! While it requires a bit of chopping, this salad can easily be made in advance and only takes about 20 minutes to throw together.
It’s Super Satisfying! If you think that a salad for dinner won’t be filling or satisfying enough, I urge you to give this recipe a try! Load the salad up with as many toppings as you want. The combination of bold flavors and texture really leaves you feeling sated. Romaine combined with the two types of cabbage makes this salad incredibly filling.
It’s Great for Meal Prep! This is a very hearty salad that’s not prone to wilting. If meal prepping this Asian chicken cabbage salad, you can store the ingredients in divided meal prep containers and toss with dressing right before eating.
It’s Customizable! This salad is so easy to adapt to your tastes. You only need a handful of ingredients and can make substitutions for most ingredients. There are so many toppings options and you can pick and choose your favorites.
What You’ll Need for the Dressing and Salad
- Dressing. My homemade sesame-ginger dressing calls for soy sauce, rice wine vinegar, honey, garlic, ginger, toasted sesame oil, and a neutral oil. It’s bursting with Asian-inspired flavor!
- Romaine. Romaine is a great base lettuce with tons of crunch.
- Cabbage. This recipe calls for both napa cabbage and classic green or red cabbage for texture. Use any blend of cabbage that you have on hand.
- Shredded carrots. You can use store bought pre-shredded carrots or shred your own.
- Cucumber. Baby or Persian cucumbers are best here! You could also use an English hothouse cucumber.
- Green Onion. Green onion adds the perfect bit of onion flavor without being overwhelming.
- Cilantro. Fresh chopped cilantro adds tons of fresh flavor. If you’re cilantro averse, you could omit it completely.
- Chicken. I love using cooked, shredded rotisserie chicken in this salad for ease, but any cooked chicken will work! My grilled lemongrass chicken would also be great here.
- Crunchy toppings. For extra crunch, I finish the salad with wonton strips, crispy sesame sticks, and chopped peanuts.
Tools Needed
An Overview of How This Asian Chopped Chicken Salad Is Made
- Make the dressing. You can shake up the dressing in a mason jar, but I prefer using my immersion blender for ease.
- Chop your veggies and greens. Put on a podcast or blast your favorite music; you’ve got a good 10 minutes of chopping ahead of you, but once it’s done you can enjoy this salad for a whole week!
- Assemble! Dress the chicken, veggies, and toppings with as much dressing as you like. (Only dress as much of the salad as you think you can eat in one sitting.)
Mains to Serve with This Asian Chopped Salad
I think this is the perfect salad for a quick meal prepped lunch, but it can also start off a dinner party as a great first course! Some of my favorite recipes to enjoy with it include:
- Coconut Braised Beef
- Sesame Ginger Meatballs
- Chicken Curry Noodle Soup
- Chicken Wonton Soup
- Tom Kha Gai (Thai Coconut Soup)
- Spicy Peanut Noodles
If you need a tasty, cool, and crunchy salad recipe, give this Asian Chopped Chicken Salad recipe a try! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
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Asian Chopped Chicken Salad Recipe
Ingredients
Salad
- 3 cups shredded romaine lettuce
- 1 1/2 cups shredded green and purple cabbage
- 1 1/2 cups shredded napa cabbage
- 1 cup shredded carrots
- 3 baby cucumbers, chopped
- 1 bunch green onions, thinly sliced (green and light green parts only)
- 2/3 cup chopped cilantro
- 2 1/2 cups shredded rotisserie chicken
- 1/2 cup chopped toasted peanuts
- 1 cup crispy wonton strips
- 3/4 cup sesame sticks
Sesame-Ginger Dressing
- 1/3 cup soy sauce
- 1/4 cup seasoned rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon tahini (or Chinese sesame paste)
- 1 garlic clove, chopped
- 1 1/2 tablespoons freshly grated ginger
- 1 tablespoon toasted sesame oil
- 1 lime, juiced
- 1/2 cup neutral oil (like canola or vegetable oil)
Instructions
- Make the dressing. Combine all the dressing ingredients in a mason jar, cover, and shake really well until the dressing is emulsified. I like to use an immersion blender here, but a mason jar is the easiest way to mix the dressing and also store it.
- Chop your veggies and greens. Chop all your veggies up! Shred the romaine and cabbages into bite sized pieces. Then, chop the cucumber, shred the carrots, slice the green onions, and get the toppings together.
- Assemble. Assemble! Mix your greens with chopped veggies, shredded chicken, and other ingredients and then toss with dressing.
Notes
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