chopped asian chicken salad

Chopped Asian Chicken Salad with Sesame Ginger Dressing

  • Prep Time: 20 mins
  • Total Time: 20 mins

Yield: 8-10 1x


  • For the Dressing:
  • ¼ cup seasoned rice wine vinegar (found in most stores’ Asian aisles)
  • 2 cloves minced garlic
  • 1 tsp freshly grated ginger
  • 1 tsp Sriracha
  • 1 TB soy sauce
  • 3 TB pure honey
  • 3 tsp granulated sugar
  • 2 TB Asian toasted sesame oil (caramel brown in color)
  • ⅓ cup canola or olive oil
  • ¼ tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 1 TB toasted sesame seeds
  • For the Salad:
  • ½ head Romaine lettuce, chopped
  • 1 cup red cabbage, chopped
  • 1 cup pre-shelled edamame
  • 1 medium red bell pepper, chopped
  • 1 cup matchstick carrots
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup scallions, thinly sliced
  • 2 cups rotisserie chicken (or freshly cooked chicken breasts), shredded
  • 1 can (15 oz) mandarin oranges, drained
  • ½ cup chopped almonds, toasted


  1. In a bowl, whisk together all dressing ingredients until well blended. Transfer to airtight container and keep chilled until ready to serve.
  2. When ready to serve: In salad bowl, toss together all salad ingredients except chicken, oranges, and almonds. Toss in enough dressing to coat the veggies well. Gently toss in shredded chicken and mandarin oranges, sprinkling in more dressing as desired. Garnish top of salad with almonds when ready to serve. Serve immediately.


Extra dressing keeps nicely when chilled, in airtight container, for several weeks.

  • Author: Chew Out Loud