Easy Asian Chopped Salad with Creamy Peanut Dressing Recipe
This Easy Asian Chopped Salad features a vibrant mix of shredded cabbages, carrots, mandarin oranges, and tender grilled chicken breast, all tossed in a luscious creamy peanut dressing. Perfect for a quick, healthy meal, this salad combines fresh crunch with savory, tangy flavors and a hint of sweetness, offering a satisfying balance of textures and tastes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Ingredients
Salad Ingredients
- 3 medium cooked chicken breasts, chopped
- 4 cups shredded green cabbage
- 2 cups chopped red cabbage
- 1/2 cup shredded carrots
- 1/2 cup mandarin oranges
- 1/3 cup scallions, sliced (plus more for garnish)
- 1/2 cup diced red bell pepper
- 1/2 cup cashews (plus more for garnish)
Creamy Peanut Dressing Ingredients
- 1/4 cup creamy peanut butter
- 2 tablespoons rice vinegar
- 3 tablespoons coconut aminos
- 1-2 tablespoons honey (optional, omit for Whole30)
- 2 teaspoons lemon juice
- 1/4 teaspoon ground ginger
- 1 tablespoon sesame oil
- 1/2 teaspoon ground garlic or 1-2 garlic cloves minced
Instructions
- Grill the Chicken: Heat a stovetop grill pan or outdoor grill and brush with 1 tablespoon of olive or avocado oil. Grill each chicken breast for about 7 minutes per side until fully cooked. Remove from heat, let rest for a few minutes, then dice into bite-sized cubes.
- Prepare the Salad Base: In a large serving bowl, place the shredded green and red cabbages as the base.
- Assemble the Salad: Begin layering the salad by placing the grilled chicken cubes in the center of the bowl. Around the chicken, arrange the diced red bell pepper, sliced scallions, mandarin oranges, cashews, shredded carrots, and additional chopped red cabbage in groups for a colorful presentation.
- Make the Creamy Peanut Dressing: Add peanut butter, rice vinegar, coconut aminos, honey (if using), lemon juice, ground ginger, sesame oil, and garlic into a blender. Blend for about 30 seconds until smooth. If the dressing is too thick, thin it out gradually with water, one teaspoon at a time, until desired consistency is reached. Store any leftovers in the refrigerator for up to 6 days and shake or reblend before serving.
- Toss and Serve: Drizzle the creamy peanut dressing evenly over the salad. Toss thoroughly to ensure all ingredients are coated with the dressing. Garnish with extra scallions and cashews if desired. Serve immediately or offer as a buffet with ingredients separated for individual assembly.
Notes
- You can substitute chicken breasts for tofu or shrimp to make this dish vegetarian or pescatarian.
- For a spicier kick, add a dash of sriracha or chili flakes to the dressing.
- Use coconut aminos as a gluten-free and soy-free alternative to soy sauce.
- If making ahead, keep the dressing separate and toss just before serving to maintain freshness and crunch.
- Omit honey for Whole30 compliance or a lower sugar option.
- The salad can be served chilled or at room temperature depending on preference.
