Asian Chopped Chicken Salad

drizzling dressing over a Chopped Chicken Salad on a black plate

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

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


  • 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.
  • 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.
  • Add the sesame seeds, cilantro and the prepared dressing, then toss everything well together again. Season with salt and pepper if needed.
  • Serve immediately.

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