This Asian chopped salad is a crisp, fresh and filling.
Course Main Course
Cuisine Asian
Keyword Asian salad, cabbage salad, chopped salad, grilled chicken salad
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Marinating the chicken 1 hourhour
Total Time 40 minutesminutes
Servings 4servings
Calories 494kcal
Ingredients
Sesame Dressing Ingredients
¼cupCanola Oil
2tbsp.Rice Vinegar
2tbsp.Low Sodium Soy Sauce
2tbsp.Brown Sugar
1tsp.Sesame Oil
½tsp.Ginger Powder
Chicken & Marinade Ingredients
¼cupLow Sodium Soy Sauce
2tbsp.packed Light Brown Sugar
1tbsp.Rice Vinegar
½tsp.Ginger Powder
½tsp.Garlic Powder
2Chicken Breastsboneless, skinless (about 1lb.)
Salad Ingredients
⅓cupSliced Almondstoasted
4oz.Green Cabbagechopped
4oz.Red Cabbagechopped
4oz.Romaine Lettucechopped
½cupCarrotsshredded and chopped
2-3tbsp.Green Onionssliced
1cupDry Rice Noodles or Chow Mein Noodles
1tbsp.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.