Asian Chicken Chopped Salad



Salad Ingredients:

  • 2 boneless skinless chicken breasts, grilled and sliced (see below for optional marinade)
  • 1 head Napa or green cabbage, thinly sliced
  • 1 large avocado, peeled, pitted and thinly sliced
  • 1 cup shredded carrots
  • 2/3 cup roughly-chopped fresh cilantro leaves
  • 1/3 cup toasted sliced or slivered almonds
  • 1/3 cup thinly-sliced green onions
  • 1 tablespoon toasted sesame seeds
  • 1 batch creamy sesame-almond dressing (see below)

Creamy Sesame-Almond Dressing Ingredients:

  • 1/3 cup  Almondmilk
  • 1/3 cup almond butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground ginger
  • (optional) 1 teaspoon sriracha


To Make The Salad:

  1. Toss all ingredients together until evenly combined.  Serve immediately.

To Make The Creamy Sesame Dressing:

  1. Whisk all ingredients together until combined, adding in the sriracha if you would like a spicier dressing.  Use immediately, or refrigerate in a sealed container for up to 1 day.  (Also, if you would like a sweeter dressing, feel free to stir in a few teaspoons of honey.)

You’re welcome to just season the chicken breasts with olive oil, salt and pepper, then grill, bake or saute them until cooked through.  BUT, if you would like to kick the flavor up a notch, I highly recommend whipping up this quick sauce and letting the chicken breasts marinate in it for at least 15 minutes (or up to 8 hours) before cooking.  Or, if you want a shortcut, you can also just shred a rotisserie chicken for this recipe.  Here’s the marinade sauce:

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons ground ginger
  • 1 teaspoon toasted sesame oil

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