Name: Asian Chicken Chopped Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 1 lb cooked chicken, chopped; 1 bag coleslaw mix; 1 cup shredded or chopped red cabbage; 1/4 cup green onions, chopped; 3 tablespoons soy sauce; 2 teaspoons sesame oil; 1 teaspoon minced garlic; 1 teaspoon ginger paste; 1 tablespoon rice vinegar; 1 tablespoon olive oil; 1 teaspoon Swerve brown sugar substitute

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Introduction

This Asian Chicken Chopped Salad is a vibrant and crunchy dish packed with fresh flavors and a tangy dressing. It’s perfect for a quick lunch or a light dinner, combining tender chicken with crisp veggies and a savory sesame-soy dressing.

The image shows a white plate filled with a colorful salad mainly made of chopped cabbage in white and purple colors, mixed with small pieces of cooked chicken that are golden brown. The salad also includes thin orange carrot strips and bits of green herbs scattered throughout. The textures look fresh and slightly glossy, suggesting a light dressing. The plate is set on a surface with a white marbled texture, and in the background, there are green onions and two blue patterned cups. The scene feels fresh and bright. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb cooked chicken (chopped)
1 bag coleslaw mix
1 cup shredded or chopped red cabbage
1/4 cup green onions (chopped)
3 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon minced garlic
1 teaspoon ginger paste
1 tablespoon rice vinegar
1 tablespoon olive oil
1 teaspoon Swerve brown sugar substitute

Instructions

Step 1: In a large mixing bowl, combine the coleslaw mix, shredded red cabbage, chopped chicken, and green onions.
Step 2: Toss the ingredients together until well mixed.
Step 3: In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, ginger paste, rice vinegar, olive oil, and brown sugar Swerve until fully combined.
Step 4: Pour the dressing over the salad and stir to coat everything evenly.
Step 5: Serve the salad immediately, or chill it in the refrigerator for a refreshing cold option.

Tips & Variations

Substitute Swerve with brown sugar or honey if you prefer a natural sweetener.
Add toasted sesame seeds or chopped peanuts for extra texture and nuttiness.
Use rotisserie chicken for a convenient and flavorful shortcut.
Include shredded carrots or snap peas to boost the salad’s crunch and color.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to maintain the crispness of the vegetables. Leftover salad can be reheated slightly, but it is best enjoyed cold or at room temperature.

How to Serve

A white plate holds a colorful mixed salad with about three layers of ingredients. The base layer is shredded white and purple cabbage, providing a mix of pale green and vibrant purple colors with a crunchy texture. Mixed throughout are scattered thin, orange carrot strips adding brightness and contrast. On top and within the cabbage and carrots are small, roughly cut cooked chicken pieces, showing a light golden brown color and tender texture. Thin slices of green vegetables peek through the layers, adding a fresh touch. The salad looks lightly dressed with a glossy finish and some sesame seeds sprinkled sparsely. The plate is placed on a white marbled surface with green onions and patterned light blue cups in the blurry background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, you can omit the chicken and add tofu, tempeh, or extra vegetables like edamame for a vegetarian version.

How long does the salad stay fresh once dressed?

Once dressed, it’s best to eat the salad within a few hours to keep the vegetables crisp. If you need to prepare in advance, store the dressing separately and toss just before serving.

Asian Chicken Chopped Salad Recipe

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★★★★★

4.9 from 96 reviews

A refreshing and flavorful Asian Chicken Chopped Salad featuring tender cooked chicken, crunchy coleslaw mix, crunchy red cabbage, and green onions, all tossed in a tangy and savory sesame-soy dressing. Perfect for a quick lunch or a light dinner, this salad combines vibrant veggies with an easy-to-make dressing for a healthy, satisfying meal.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Asian
Diet: Low Fat

Ingredients

Scale

Salad Ingredients

1 lb cooked chicken, chopped
1 bag coleslaw mix
1 cup shredded or chopped red cabbage
1/4 cup green onions, chopped

Dressing Ingredients

3 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon minced garlic
1 teaspoon ginger paste
1 tablespoon rice vinegar
1 tablespoon olive oil
1 teaspoon Swerve brown sugar substitute

Instructions

Combine salad ingredients: In a large mixing bowl, combine the coleslaw mix, shredded red cabbage, chopped cooked chicken, and chopped green onions. Toss them together until evenly mixed.
Prepare dressing: In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, ginger paste, rice vinegar, olive oil, and Swerve brown sugar substitute until the dressing is well combined and smooth.
Dress the salad: Pour the prepared dressing over the salad mixture and stir thoroughly to coat all ingredients evenly with the flavorful sauce.
Serve: Serve the Asian Chicken Chopped Salad immediately for the freshest taste, or chill in the refrigerator for a short time if you prefer it cold before serving.

Notes

You can substitute cooked rotisserie chicken or leftover chicken for convenience.
Add toasted sesame seeds or chopped peanuts for extra crunch.
For a spicier kick, add a dash of red pepper flakes or Sriracha to the dressing.
Chilling the salad for about 30 minutes helps the flavors meld together beautifully.
This salad is great for meal prep; store separately from dressing if preparing ahead.

Keywords: Asian chicken salad, chopped salad, healthy chicken salad, sesame dressing, coleslaw salad, quick lunch, low-fat salad