Asian Chicken Chopped Salad Recipe

Asian Chicken Chopped Salad Recipe

How To Make Asian Chicken Chopped Salad

The difference between a regular salad and a chopped salad is that the ingredients are simply chopped to pieces for an easier bite.

Preparation: 20 minutes
Total: 20 minutes




  • 2pcschicken breastsboneless, skinless, grilled and sliced
  • 1headnapa cabbagethinly sliced
  • 1largeavocadopeeled, pitted and thinly sliced
  • 1cupshredded carrots
  • cupfresh cilantro leavesroughly-chopped
  • cupalmondstoasted and sliced
  • cupgreen onionsthinly-sliced
  • 1tbspsesame seedstoasted

For the sesame-almond dressing:

  • cupAlmond Milkunsweetened
  • cupalmond butter
  • 2tbsprice wine vinegar
  • 1tbspsoy sauce
  • 1tspsesame oiltoasted
  • ½tspground ginger
  • 1tspsrirachaoptional


To make the salad:

  1. Toss all ingredients together until evenly combined. Serve immediately.

To make the creamy sesame-almond dressing:

  1. Whisk all ingredients together until combined, adding in the sriracha if you would like a spicier dressing. Use immediately, or refrigerate in a sealed container for up to 1 day.


  • Calories: 2704.46kcal
  • Fat: 230.33g
  • Saturated Fat: 19.96g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 142.50g
  • Polyunsaturated Fat: 57.94g
  • Carbohydrates: 103.43g
  • Fiber: 55.78g
  • Sugar: 24.19g
  • Protein: 103.59g
  • Cholesterol: 36.16mg
  • Sodium: 630.83mg
  • Calcium: 2077.76mg
  • Potassium: 4545.93mg
  • Iron: 19.91mg
  • Vitamin A: 844.89µg
  • Vitamin C: 125.71mg
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