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Asian Chicken Chopped Salad

A vibrant and crunchy salad featuring bite-sized chicken and fresh vegetables, perfect for meal prep and stays fresh for days.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Asian, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked and shredded chicken Rotisserie, grilled, or poached all work.
  • 4 cups cabbage (green or red) Cabbage stays crisp for days.
  • 2 cups romaine or baby spinach Romaine holds up best.
  • 1 cup carrots, diced Add more for extra crunch.
  • 1 cup cucumber, diced
  • 1 cup bell pepper, diced
  • 1 cup snap peas, chopped
  • 1/2 cup fresh cilantro, chopped Can substitute with mint or basil.
  • 1/2 cup green onions, sliced
  • 1/2 cup peanuts, chopped Can substitute with cashews or almonds.
  • 1/4 cup sesame seeds Toast for enhanced flavor.
  • 1 cup crispy wonton strips Keep separate until serving.
Dressing
  • 1/4 cup soy sauce or tamari For gluten-free, use tamari.
  • 2 tablespoons rice vinegar Can substitute with apple cider vinegar.
  • 2 tablespoons lime juice
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1 tablespoon neutral oil

Method
 

Preparation
  1. Chop all vegetables into small, bite-sized pieces.
  2. Prepare and shred the chicken.
  3. Make the dressing by whisking all dressing ingredients together in a bowl.
Storage
  1. Layer the chopped vegetables, chicken, and greens in containers, putting hearty vegetables on the bottom.
  2. Keep the dressing in a separate jar or small cup.
  3. Store crunchy toppings separately to maintain their texture.

Notes

Keep dressing separate until serving to maintain salad freshness. Change one ingredient each week to keep it interesting.