Go Back
–+ servings
Asian Chopped Salad, topped with crunchy rice noodles, sliced almonds, and chopped grilled chicken served in a black bowl.
Print

Asian Chopped Salad

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 minutes
Cook Time 20 minutes
Marinating the chicken 1 hour
Total Time 40 minutes
Servings 4 servings
Calories 494kcal

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.

Nutrition

Calories: 494kcal | Carbohydrates: 34g | Protein: 30g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1036mg | Potassium: 832mg | Fiber: 4g | Sugar: 18g | Vitamin A: 5595IU | Vitamin C: 31.4mg | Calcium: 124mg | Iron: 3.4mg