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Asian Chopped Salad

This crunchy, vibrant, and substantial Asian chopped salad. It's excellent for a small meal or lunch. Combine romaine lettuce, carrots, and green onions with green and red cabbage.
Prep Time20 minutes
Active Time20 minutes
Marinating the chicken1 hour
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: asian
Keyword: Asian Chopped Salad
Yield: 4

Materials

Sesame Dressing Ingredients

  • ¼ cup Canola Oil
  • 2 tbsp. Rice Vinegar
  • 2 tbsp. Low Sodium Soy Sauce
  • 2 tbsp. Brown Sugar
  • 1 tsp. Sesame Oil
  • ½ tsp. Ginger Powder

Chicken & Marinade Ingredients

  • ¼ cup Low Sodium Soy Sauce
  • 2 tbsp. packed Light Brown Sugar
  • 1 tbsp. Rice Vinegar
  • ½ tsp. Ginger Powder
  • ½ tsp. Garlic Powder
  • 2 Chicken Breasts boneless skinless (about 1lb.)

Salad Ingredients

  • ⅓ cup Sliced Almonds toasted
  • 4 oz. Green Cabbage chopped
  • 4 oz. Red Cabbage chopped
  • 4 oz. Romaine Lettuce chopped
  • ½ cup Carrots shredded and chopped
  • 2-3 tbsp. Green Onions sliced
  • 1 cup Dry Rice Noodles or Chow Mein Noodles
  • 1 tbsp. Sesame Seeds

Instructions

Make the dressing

  • Combine all the ingredients for the sesame dressing in a small jar or airtight container. To blend, cover the container and give it a good shake. Before usage, give it a good mix and place in the refrigerator until needed.

Toast the sliced almonds

  • Put the almonds in a nonstick pan and fry over medium heat for 5 to 6 minutes, shaking the skillet often, or until the almonds become brown.

Marinate and cook the chicken

  • Combine all the ingredients for the chicken marinade (except from the chicken) in a bowl and mix thoroughly to ensure the sugar is dissolved. Put the chicken breast into a big plastic bag that can be sealed again. Toss the chicken with the marinade. Seal the bag tightly after removing the majority of the air.
  • The chicken should be marinated for at least an hour in the fridge. To ensure a good marinate, turn the bag occasionally.
  • Cook the chicken on a grill over medium-low heat until the thickest section of the bird reaches an internal temperature of at least 165°F. Cut the chicken into little cubes once it has cooled down enough to handle.

Build the salad

  • To a large bowl, add the romaine lettuce, green onions, carrots, and red and green cabbages. Mix the ingredients until thoroughly blended. Empty dishes with the chopped greens. Divide the remaining ingredients among 4 plates and place chicken, almonds, crispy noodles, and sesame seeds on top of each chopped salad. Present the sesame dressing beside the dish.