Main Dishes Salads

Asian Chicken Chopped Salad

This Asian Chicken Chopped Salad recipe is quick and easy to make, packed with fresh ingredients and zesty chicken, and tossed with a heavenly creamy sesame ginger vinaigrette. So delicious!! | gimmesomeoven.com

This post is sponsored by Blue Diamond Almond Breeze, maker of my favorite almondmilk.

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.

This Asian Chicken Chopped Salad recipe is quick and easy to make, packed with fresh ingredients and zesty chicken, and tossed with a heavenly creamy sesame ginger vinaigrette. So delicious!! | gimmesomeoven.com

Alright, so let’s talk details.

Often, I’ll just shred up a rotisserie chicken or thaw out some frozen shredded chicken to pop in these salads when I’m pressed for time. But on the day I made this one, I took a few extra minutes to whip up a simple Asian marinade for some chicken breasts, and then cooked them in my grill pan while I prepared the rest of the ingredients.

This Asian Chicken Chopped Salad recipe is quick and easy to make, packed with fresh ingredients and zesty chicken, and tossed with a heavenly creamy sesame ginger vinaigrette. So delicious!! | gimmesomeoven.com

Then I tossed everything in a big bowl — fresh cilantro, avocado, chopped cabbage, chicken, almonds, carrots, and green onions. (Probably should have chopped up that chicken and avocado a bit more to make this technically a “chopped” salad, but eh, we’re not very technical around here.) 😉

This Asian Chicken Chopped Salad recipe is quick and easy to make, packed with fresh ingredients and zesty chicken, and tossed with a heavenly creamy sesame ginger vinaigrette. So delicious!! | gimmesomeoven.com

And then I whipped up a simple creamy sesame-almond dressing using Blue Diamond Almond Breeze Unsweetened Original Almondmilk and almond butter as a base (in lieu of oil!), along with some rice wine vinegar, soy sauce, sesame oil, and a hint of sriracha, which was delicious. Loved the creamy vibe for a change! (And fun fact — just learned that Blue Diamond Almond Breeze is the official almondmilk of Team USA Volleyball, who I’m looking forward to cheering on! ?)

This Asian Chicken Chopped Salad recipe is quick and easy to make, packed with fresh ingredients and zesty chicken, and tossed with a heavenly creamy sesame ginger vinaigrette. So delicious!! | gimmesomeoven.com

Then I tossed everything together. (Well, all of the salad stuff. I decided to drizzle on the dressing later.)

This Asian Chicken Chopped Salad recipe is quick and easy to make, packed with fresh ingredients and zesty chicken, and tossed with a heavenly creamy sesame ginger vinaigrette. So delicious!! | gimmesomeoven.com

And in less than 30 minutes, this bright and beautiful Asian chicken chopped salad was ready to enjoy.

Love how simple it was to make homemade. Love all of those flavorful, fresh ingredients. And I absolutely loved the creamier, naturally-sweetened dressing for a change. Definitely a winner.

So if you love Asian salads as much as I do, check out the recipe below, and happy chopping!


Yield: 4-6 servings

Asian Chicken Chopped Salad


This Asian Chicken Chopped Salad recipe is packed with fresh ingredients and zesty chicken, and tossed with a creamy sesame ginger vinaigrette.

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:

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’re welcome to just season the chicken breasts with olive oil, salt and pepper, then grill, bake or saute them until cooked through. BUT, if you would like to kick the flavor up a notch, I highly recommend whipping up this quick sauce and letting the chicken breasts marinate in it for at least 15 minutes (or up to 8 hours) before cooking. Or, if you want a shortcut, you can also just shred a rotisserie chicken for this recipe. Here’s the marinade sauce:

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons ground ginger
  • 1 teaspoon toasted sesame oil

This post is sponsored by Blue Diamond Almond Breeze, maker of my favorite almondmilk. They only use Blue Diamond Almonds to make their almondmilk, and are proud to be an official sponsor of USA Volleyball. Check out www.ServeUpYourBest.com if you’d like to learn more, and also visit for a chance to win $5,000 for the ultimate beach day, learn fun volleyball moves, get an Almond Breeze coupon and smoothie recipes!

About the author

Mr.HungryMan

Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .

17 Comments

  • Where do you find almond butter?

    Hayley @ Gimme Some Oven — August 3rd, 2016 @ 11:38 am
    Hi Debbie! Near the peanut butters. If for some reason you can’t find any though, you can just use peanut butter. We hope you enjoy this!


  • YUM! looks A.MAZING!!

    Hayley @ Gimme Some Oven — August 3rd, 2016 @ 11:34 am
    Thanks Courtney — we hope you enjoy it!


  • OMG! I’m making this tomorrow! Gorgeous food shots as well!

    Hayley @ Gimme Some Oven — August 3rd, 2016 @ 2:10 pm
    Thanks Donna — we hope you enjoy this! 🙂


  • How do you get such gorgeous tack sharp vivid pictures? Do you have any helpful hints for a novice? They are stunning! Thanks for sharing

    Hayley @ Gimme Some Oven — August 3rd, 2016 @ 2:06 pm
    Hi Lisa! Thanks for your sweet words! Ali actually has a great photography resource page with lots of helpful info and tips! 🙂


  • Looks like I know what I’m having for lunch today! This looks so light and bright and full of flavor- cannot wait to try it out!

    Hayley @ Gimme Some Oven — August 3rd, 2016 @ 2:02 pm
    Thank you Karly — we hope you enjoy! 🙂


  • To make this nut free, would you recommend the
    Asian Honey Vinaigrette – from “Crunchy Asian Ramen Noodle Salad”http://www.gimmesomeoven.com/crunchy-asian-ramen-noodle-salad/
    …or the Sesame Ginger Vinaigrette – from “Lighter Chinese Chicken Salad”http://www.gimmesomeoven.com/lighter-chinese-chicken-salad/
    …or something else?

    Hayley @ Gimme Some Oven — August 4th, 2016 @ 3:58 pm
    Hi Jennifer! Oh man, honestly we think either one would be delicious and work great, so it’s totally your call! We don’t think you can go wrong with either. 🙂


  • Yum! I didn’t have avocado – that would have made it even better! I like the dressing and did find that I wanted it a little bit sweeter as you mentioned (I used homemade almonds only almond butter). It’s gorgeous with purple cabbage.

    Hayley @ Gimme Some Oven — August 7th, 2016 @ 6:21 pm
    We’re so glad you enjoyed it Leah! 😀


  • Any substitution recommendations for the dressing? My husband is really allergic to almonds :/

    Hayley @ Gimme Some Oven — August 23rd, 2016 @ 9:01 pm
    Hi Kari! Yes, you could use peanut butter if he’s not allergic to that!


  • Dear Haley,
          The ladies I worked with brought a similar salad to our office lunches, but they added mandarin oranges in extra lite syrup, & used a lettuce & herb plus cabbages (red & green both), & chicken.  It was a real delight. Hope you’ll try such a mix with yours & that you’ll enjoy it. Thank you for sharing…C.J.

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