ASIAN CHICKEN CHOPPED SALAD

Who else is obsessed with chopped salads lately?!
I’ll be the first to admit — I am a total fan of those bagged chopped salads that have become a staple in grocery stores nowadays. My friends got hooked on them a few years ago and turned me onto them. And ever since, I almost always have a bag stashed in my fridge for quick lunches or dinners. They’re so dang quick and fresh and easy, and I love trying out all of the new brands and flavors that pop up in the various stores that I frequent.
But of all the flavors I’ve tried, I always seem to come back to a classic — the Asian chopped salad. It seems like every brand (and most restaurants that serve salads) has a slightly different take on this salad, but the main ingredients are always the same — a cabbage-based slaw, a sesame vinaigrette, sliced almonds, and maybe some fried wonton strips and fresh cilantro and extra sesame seeds if you’re lucky. Definitely a good start…but if you’ve seen me make this salad on Snapchat (where it makes a pretty regular appearance), you might notice that I always soup mine up with some extra avocado and chicken. It’s just not quite the same without it. 😉
That said, most of those bagged salads at the store aren’t organic, which is a priority for me when purchasing leafy greens. So recently, I decided to try making a homemade version with some organic cabbage and carrots and cilantro that I picked up at the market. And of course, I grabbed an avocado and grilled up some marinated chicken to go with it. And for something different, instead of the uber-sweet vinaigrettes that usually come with these salads, I decided to try whipping up a creamy sesame-almond dressing. And the result?!
Deeeeeeelish.

ASIAN CHICKEN CHOPPED SALAD
ASIAN CHICKEN CHOPPED SALAD

INGREDIENTS:
SALAD INGREDIENTS:

  • 2 boneless skinless chicken breasts, grilled and sliced (see below for optional marinade)
  • 1 head Napa or green cabbage, thinly sliced
  • 1 large avocado, peeled, pitted and thinly sliced
  • 1 cup shredded carrots
  • 2/3 cup roughly-chopped fresh cilantro leaves
  • 1/3 cup toasted sliced or slivered almonds
  • 1/3 cup thinly-sliced green onions
  • 1 tablespoon toasted sesame seeds
  • 1 batch creamy sesame-almond dressing (see below)

CREAMY SESAME-ALMOND DRESSING INGREDIENTS:

  • 1/3 cup Blue Diamond Almond Breeze Unsweetened Original Almondmilk
  • 1/3 cup almond butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground ginger
  • (optional) 1 teaspoon sriracha

DIRECTIONS:
TO MAKE THE SALAD:

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

TO MAKE THE CREAMY SESAME 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. (Also, if you would like a sweeter dressing, feel free to stir in a few teaspoons of honey.)

You can find complete recipes of this ASIAN CHICKEN CHOPPED SALAD in gimmesomeoven.com
 

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