Asian Chopped Chicken Salad Recipe
This Asian chicken chopped salad is made with two types of cabbages, crisp veggies, and shredded chicken, all tossed in a sesame ginger dressing. It's a light and refreshing salad that comes together in no time at all!
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 4 - 6 servings
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
Storage: Once assembled and dressed, this Asian Chopped Chicken Salad is best eaten within a few hours of serving. However, the deconstructed elements of this salad may be stored separately in airtight containers for 4-6 days in the fridge.
