This Asian chopped salad is a crisp, fresh and filling. It’s great for lunch or a light dinner. Green and red cabbage are combined with romaine lettuce, carrots and green onions.
Then the salad is topped with grilled chicken, toasted almonds, rice noodles and sesame seeds. It packs a bunch of flavor to keep you satisfied. Serve the Asian chopped salad with a homemade sesame dressing that’s easy to make and delicious.
If you need more hearty and delicious salads, try this grilled chicken Asian salad, this citrus shrimp salad or this grilled chicken Italian salad. Enjoy!
Sesame Dressing Ingredients
¼ cup Canola Oil
2 tbsp. Rice Vinegar
2 tbsp. Low Sodium Soy Sauce
2 tbsp. Brown Sugar
1 tsp. Sesame Oil
½ tsp. Ginger Powder
Chicken & Marinade Ingredients
¼ cup Low Sodium Soy Sauce
2 tbsp. packed Light Brown Sugar
1 tbsp. Rice Vinegar
½ tsp. Ginger Powder
½ tsp. Garlic Powder
2 Chicken Breasts, boneless, skinless (about 1lb.)
Salad Ingredients
⅓ cup Sliced Almonds, toasted
4 oz. Green Cabbage, chopped
4 oz. Red Cabbage, chopped
4 oz. Romaine Lettuce, chopped
½ cup Carrots, shredded and chopped
2-3 tbsp. Green Onions, sliced
1 cup Dry Rice Noodles or Chow Mein Noodles
1 tbsp. Sesame Seeds
Make the dressing
Add all of the sesame dressing ingredients to a small jar, or a container with a tight fitting lid. Cover the container and shake vigorously to mix. Refrigerate until ready to use, stir vigorously before using too.
Toast the sliced almonds
You can add the sliced almonds to the salad without toasting, but toasting the almonds really brings out their flavor and adds a little extra crunch.
Place the almonds in a non-stick skillet over medium heat; cook them for 5-6 minutes until they turn a nice golden color. Shake the skillet often and keep an eye on the almonds as they will go from golden to burnt in no time. As soon as they’re done, remove the skillet from the heat.
Marinate and cook the chicken
Add all of the chicken marinade ingredients (except the chicken) to a bowl, stir to combine well and to dissolve the sugar. Place the chicken breast in a large, re-sealable plastic bag.
Add the marinade to the chicken. Remove most of the air from the bag and seal tight. Make sure the bag is properly sealed and place the bag in a pan or on a plate, just in case it leaks (yes it has happened to me).
Marinate the chicken in the refrigerator for at least one hour. Turn the bag occasionally to distribute to marinade well.
Grill the chicken over moderate-low heat until the internal temperature is at least 165°F at its thickest part. When the chicken has cooled enough to handle, cut into small cubes.
Build the salad
Add the green cabbage, red cabbage, romaine lettuce, carrots and green onions to a large bowl. Toss the ingredients until well combined.
Serve the chopped greens into bowls. Separate the remaining ingredients into 4 servings and top each chopped salad with chicken, almonds, crunchy noodles and a sprinkle of sesame seeds. Serve with the sesame dressing on the side.
Makes 4 salads
Asian Chopped Salad
Ingredients
Sesame Dressing Ingredients
- ¼ cup Canola Oil
- 2 tbsp. Rice Vinegar
- 2 tbsp. Low Sodium Soy Sauce
- 2 tbsp. Brown Sugar
- 1 tsp. Sesame Oil
- ½ tsp. Ginger Powder
Chicken & Marinade Ingredients
- ¼ cup Low Sodium Soy Sauce
- 2 tbsp. packed Light Brown Sugar
- 1 tbsp. Rice Vinegar
- ½ tsp. Ginger Powder
- ½ tsp. Garlic Powder
- 2 Chicken Breasts boneless, skinless (about 1lb.)
Salad Ingredients
- ⅓ cup Sliced Almonds toasted
- 4 oz. Green Cabbage chopped
- 4 oz. Red Cabbage chopped
- 4 oz. Romaine Lettuce chopped
- ½ cup Carrots shredded and chopped
- 2-3 tbsp. Green Onions sliced
- 1 cup Dry Rice Noodles or Chow Mein Noodles
- 1 tbsp. Sesame Seeds
Instructions
Make the dressing
- Add all of the sesame dressing ingredients to a small jar, or a container with a tight fitting lid. Cover the container and shake vigorously to mix. Refrigerate until ready to use, stir vigorously before using too.
Toast the sliced almonds
- Place the almonds in a non-stick skillet over medium heat; cook them for 5-6 minutes, shaking the skillet often, until they turn a golden color.
Marinate and cook the chicken
- Add all of the chicken marinade ingredients (except the chicken) to a bowl, stir to combine well and to dissolve the sugar. Place the chicken breast in a large, re-sealable plastic bag. Add the marinade to the chicken. Remove most of the air from the bag and seal tight.
- Marinate the chicken in the refrigerator for at least one hour. Turn the bag occasionally to distribute to marinade well.
- Grill the chicken over moderate-low heat until the internal temperature is at least 165°F at its thickest part. When the chicken has cooled enough to handle, cut into small cubes.
Build the salad
- Add the green cabbage, red cabbage, romaine lettuce, carrots and green onions to a large bowl. Toss the ingredients until well combined. Serve the chopped greens into bowls. Separate the remaining ingredients into 4 servings and top each chopped salad with chicken, almonds, crunchy noodles and a sprinkle of sesame seeds. Serve with the sesame dressing on the side.
