Asian Chopped Chicken Salad

Last updated on May 16th, 2018 at 12:27 pm

Asian Chopped Chicken Salad – a simple chopped salad with chicken and loaded with colorful veggies and great big flavors from a homemade sesame dressing.

Yes! I’ve got another incredible salad for you guys today that I’m just crazy about. Hubs and I went out shopping the other day and we ended up having lunch at Moxie’s where I had the Asian chopped chicken salad there and as usual, whenever I have a salad there I fall in love with them. So of course as soon as I get home I have to try and replicate it, because I want to have it whenever I feel like it. While we were eating I had to jot down all the ingredients I saw in it, so I wouldn’t forget, then I went to the grocery store right away to grab everything I needed.

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The ingredients are lots of fresh vegetables like napa cabbage, you can use just a regular white cabbage if you want, celery, carrots, red bell pepper, cucumbers, edamame and of course lots of chicken breast. I bought a roasted chicken and used all of the chicken breast from it. Usually I end up making a soup with the leftover chicken.

The carrots I already buy them shredded like that to save me the trouble from chopping them. Saves me lots of time by buying already cooked chicken and julienne carrots. I buy the frozen bags of edamame and then just thaw them out about an hour before using them, you don’t even need that long if you just throw them in a bit of hot water.

But the dressing here is the kicker. Of course I don’t know what’s in the Moxie’s dressing so I had to come up with my own here but I think I nailed it. I used about a tbsp of miso paste in the dressing, which I will go and say now that it’s optional, but it will provide a fishy, salty and a bit nutty flavor to the dressing. I found my miso paste in Planet Organic, but I believe all grocery stores now carry it. As far as all the other ingredients in the dressing, I just added whatever I thought screamed Asian to me, like sesame oil, soy sauce (I always use the low sodium one), ginger and garlic and a bit of lime juice. Just put everything together in a blender and you’ll end up with a really nice and creamy dressing.

Can’t get any simpler than that and you end up with a very nice, refreshing and healthy chopped salad, which is perfect for lunch or picnics.

If you love this salad, you have to try these recipes!

• Chopped Salad with Orzo and Corn
• Chicken Shawarma Tabbouleh Salad
• Chicken Spinach Salad with Avocado Cilantro Dressing

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

5 from 2 votes

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Asian Chopped Chicken Salad

Prep Time

20 mins

Total Time

20 mins

 

Asian Chopped Chicken Salad - a simple chopped salad with chicken and loaded with veggies and great big flavors from a homemade dressing.

Course: Salad

Cuisine: Asian

Servings: 6

Calories: 249 kcal

Author: Joanna Cismaru

Ingredients

For Dressing

• 2 tbsp fresh lime juice
• 1 tbsp sesame oil
• 3 tbsp olive oil
• 3 tbsp light soy sauce
• 1 tbsp miso paste
• 3 cloves garlic minced
• 1 tsp fresh ginger grated
• 1/4 tsp ground black pepper

For Salad

• 4 cups napa cabbage shredded
• 1 celery stalk chopped or julienned
• 1 cup carrots julienned
• 1 red bell pepper julienned
• 1 cup edamame
• 1/2 English cucumber julienned
• 2 cups chicken breasts fully cooked, chopped (about 2 )
• 1/4 cup toasted sesame seeds
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 2 tbsp fresh cilantro chopped

US Customary - Metric

Instructions

1. First make the dressing by adding all ingredients to a blender or food processor and pulse a few times until creamy, about 30 seconds. Refrigerate until ready to use.
2. I julienned all the vegetables, but you could also chop them if preferred. In a large bowl, add the napa cabbage, celery, carrots, red bell pepper, edamame, cucumber, chicken breast and toss everything well together.
3. Add the sesame seeds, cilantro and the prepared dressing, then toss everything well together again. Season with salt and pepper if needed.
4. Serve immediately.

Recipe Notes

To julienne vegetables, cut them into long, thin strips, like matchsticks.

 

I used pre-cooked chicken for this recipe. If you're using raw chicken breast, season with salt and pepper and bake for 20 minutes at 400F.

 

Miso paste is a traditional Japanese seasoning made by fermenting soybeans with salt, rice, barley and other ingredients.

 

If you cannot find miso paste, you can just omit it from the dressing or add a bit of fish sauce to the dressing.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

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