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
Cooking:
Total: 20 minutes
Serves:
Ingredients
SALAD INGREDIENTS:
- 2pcschicken breastsboneless, skinless, grilled and sliced
- 1headnapa cabbagethinly sliced
- 1largeavocadopeeled, pitted and thinly sliced
- 1cupshredded carrots
- ⅔cupfresh cilantro leavesroughly-chopped
- ⅓cupalmondstoasted and sliced
- ⅓cupgreen onionsthinly-sliced
- 1tbspsesame seedstoasted
For the sesame-almond dressing:
- ⅓cupAlmond Milkunsweetened
- ⅓cupalmond butter
- 2tbsprice wine vinegar
- 1tbspsoy sauce
- 1tspsesame oiltoasted
- ½tspground ginger
- 1tspsrirachaoptional
Instructions
To make the salad:
-
Toss all ingredients together until evenly combined. Serve immediately.
To make the creamy sesame-almond dressing:
-
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.
Nutrition
- 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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