Asian Chopped Salad

Apr
22

I love a crispy chopped salad with fresh and vibrant flavors and this Asian Chopped Salad is just that! The dressing is clean and fresh and packed with ginger. I used a combination of rice wine vinegar and apple cider vinegar to get the perfect tang and then spiced it up with some chili paste and sesame oil. I have been dreaming about this salad for days while testing it and I am excited to finally share it! This week I have been eating plant-based so I have been swapping the chicken for an avocado and it works beautifully. Because we are using Napa cabbage- it tastes even better the next day and you could totally used the leftovers as a slaw on tacos, or pulled pork.

Print Recipe

Asian Chopped Salad

This clean and vibrant chopped salad is the perfect light weeknight dinner or lunch option. It can easily be adapted to be plant based by skipping the chicken and topping with an avocado. This is also a great dish to entertain with or take to a friend because the Napa cabbage gets even better as it sits in the Ginger Honey dressing

Servings: 4

Ingredients

Chicken * optional

• 2 organic chicken breasts, bone in skin on
• 2 tsp Kosher salt
• 1 tsp fresh cracked black pepper
• 1 tsp garlic powder
• 1/4 tsp ground ginger
• 1/4 tsp ground mustard powder
• 1/4 tsp crushed red pepper
• 4 tbsp olive oil

Ginger Honey Dressing

• 1 scallion, thinly sliced
• 1 tsp fresh ginger, minced
• 2.5 tsp honey
• 3 tsp sesame oil
• 3 tbsp rice wine vinegar
• 3 tbsp apple cider vinegar
• 1/2 tsp Kosher salt
• 1/4 tsp fresh cracked black pepper
• 1/8 tsp ground mustard powder
• 1 tbsp Chili paste sambal oelek
• 4 tbsp olive oil

Chopped Salad

• 12 oz Napa cabbage, thinly shredded 3 cups
• 1 cup baby kale
• 1/2 cup carrots, shredded
• 1/4 cup fresh cilantro, chopped
• 10 mint leaves, chopped
• 2 scallions, thinly sliced
• 1/4 cup sliced almonds
• 1 avocado, sliced optional

Instructions

Chicken

• preheat oven to 375
• place the chick on baking sheet lined with parchment paper and pat skin dry with a paper towel 
• season both sides of each chicken breast with 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, 1/8 tsp ginger powder, crushed red pepper and mustard powder
• drizzle each chicken breast with 2 tablespoons olive oil 
• rub the spice mixture and oil into the chicken making sure both sides are well seasoned and coated 
• bake 35-40 mins
• remove from the oven when the chicken is cooked and let rest 5-7 mins before shredding the chicken
• remove the skin and shred the chicken using two forks, set aside and let cool before adding to the salad

Ginger Honey Dressing

• Place all ingredients into bowl and whisk until everything is well incorporated and begins to emulsify 

Chopped Salad

• Add the thinly sliced Napa cabbage, baby kale, carrots, chopped mint, cilantro and sliced shallot to a large bowl 
• Add the dressing and toss making sure everything is coated with the dressing 
• Add the chicken, cover and refrigerate for 20 mins before serving
• To serve, add the sliced almonds and a drizzle of honey
• Optional- top with a sliced avocado if making plant based version 
• Optional- I like to add 1 more tbsp of Chili paste before serving for more heat and flavor 

Notes

Make this recipe plant based by skipping the chicken and topping with an avocado