Chopped Asian Chicken Salad
There’s a burst of delicious flavor exploding in every bite. It’s also loaded with healthy, raw veggies, and lean protein. The Asian-inspired dressing is the fun little surprise part, combining sweet, sticky, and spicy.
Prep Time: 45 min.
|FOR THE GINGER ORANGE DRESSING|
|3 Tbsps||rice vinegar|
|3 Tbsps||sweet chili sauce|
|2 tsps||sesame oil|
|1 tsp||soy sauce|
|4 Tbsps||orange marmalade, finely chop any large orange pieces|
|2 tsps||fresh ginger|
|1 Tbsp||fresh lime juice|
|1/2 tsp||kosher salt|
|FOR THE CHOPPED ASIAN CHICKEN SALAD:|
|1 cup||diced, *red or yellow bell pepper|
|1 cup||carrot*, diced|
|1 cup||red cabbage*, diced|
|6||medium green onions, thinly sliced, white and green parts|
|2 cups||diced *rotisserie chicken breasts|
|1 cup||fresh cilantro, chopped|
|1/4 cup||sesame seeds|
|1/2 cup||salted peanut, roughly chopped|
Combine all dressing ingredients in a glass jar with a tight fitting lid. Shake vigorously until well combined. Set aside.
Combine all salad ingredients, except peanuts, in a large bowl and stir to combine.
Drizzle with 1/2 cup of the dressing and toss to coat veggies and chicken with the dressing.
Transfer to a serving platter or divide between 4 dinner-size plates. Sprinkle with chopped peanuts and pass extra dressing at the table.
*All veggies, as well as chicken, should be chopped in approximately 1/4 inch dice. I like to use rotisserie chicken for this recipe, but any lean poultry would work well.