Asian Chopped Salad
This Asian Chopped Salad is healthy and 200% delicious. You’ll definitely want to keep it in regular rotation; perfect for lunch, dinner, or sharing with friends.
Servings: 10 servings
Ingredients
For the Dressing:
- ¼ cup seasoned rice wine vinegar, found in most stores' Asian aisles
- 2 cloves minced garlic
- 1 teaspoon freshly grated ginger
- 1 teaspoon Sriracha
- 1 tablespoon soy sauce
- 3 tablespoons pure honey
- 3 teaspoons granulated sugar
- 2 tablespoons Asian toasted sesame oil, caramel brown in color
- ⅓ cup canola or olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon 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
- ¼ cup fresh cilantro, chopped
- ¼ cup scallions, thinly sliced
- 2 cups rotisserie chicken, or freshly cooked chicken breasts, shredded
- 1 can mandarin oranges, 15 oz can, drained
- ½ cup chopped almonds, toasted
Instructions
- In a bowl, whisk together all dressing ingredients until well blended. Transfer to airtight container and keep chilled until ready to serve.
- 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.
Notes
- Use pre-chopped ingredients like matchstick carrots, shelled edamame, and diced red bell peppers to save time and make prep easier.
- For the best flavor and texture, toast the almonds yourself in a dry skillet until golden and fragrant. If using store-bought sliced almonds, a quick skillet toast can bring out that fresh-roasted flavor.
- Make a double batch of the sesame ginger dressing and store it in the fridge. It keeps well for several weeks and is great on other salads, grain bowls, or as a marinade.
- Toss the salad with dressing just before serving to keep everything crisp. If making ahead, store the dressing and salad components separately.
- Use rotisserie chicken for convenience, or swap in grilled or leftover chicken if you have it. Shred or chop it into bite-sized pieces for easier eating.
- This recipe is part of our Vegetable Recipes Collection.
- This salad is a perfect match for summer grilling. We love it with Grilled Chicken Thighs or Grilled Pork Chops with Marinade.
Nutrition (per serving)
Calories: 306kcal | Carbohydrates: 19g | Protein: 17g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 281mg | Potassium: 346mg | Fiber: 4g | Sugar: 13g | Vitamin A: 5559IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 1mg