Asian Chopped Chicken Salad

There’s something about a vibrant and crunchy salad that just screams freshness, and the Asian Chopped Chicken Salad is a perfect embodiment of that feeling. I remember the first time I tried this dish at a local café—each bite was a delightful explosion of flavors and textures. The combination of tender chicken, crisp vegetables, and a tangy dressing had me hooked instantly. It became a staple in my kitchen, especially on those busy weeknights when I needed something quick yet satisfying.

This salad is more than just a meal; it’s a colorful celebration of ingredients. The brightness of the lime juice and the warm notes of sesame oil create a dressing that perfectly complements the crunch of napa cabbage and the sweetness of carrots. Plus, it’s versatile! You can enjoy it as a hearty lunch, a light dinner, or even a side at your next gathering. Each ingredient plays a role, making it a well-rounded dish that’s nourishing and delicious.

As I whip this salad together, I cherish the simplicity of the process. Chopping and julienning the vegetables is almost therapeutic, and I love how quickly it comes together. Tossing everything in a big bowl feels like a joyful dance, and before I know it, I’ve got a stunning dish ready to go. The Asian Chopped Chicken Salad is not just a recipe; it’s a reminder of how food can bring us together, offering nourishment and delight in every bite.

Ingredient List for Asian Chopped Chicken Salad

When it comes to creating the perfect Asian Chopped Chicken Salad, the ingredients are key. Each one adds its unique flavor and texture, coming together to create a refreshing dish that’s not only satisfying but also visually appealing. The main players include crisp napa cabbage, sweet carrots, and savory chicken. Together, they offer a delightful mix of crunch and taste that makes this salad a favorite in many households.

• 2 tablespoons fresh lime juice: Adds a zesty brightness and balances the flavors of the dressing.
• 1 tablespoon sesame oil: Imparts a rich, nutty flavor that enhances the overall taste of the salad.
• 3 tablespoons olive oil: Provides a smooth texture and helps bind the dressing ingredients together.
• 3 tablespoons light soy sauce: Adds umami depth and saltiness, completing the dressing’s flavor profile.
• 1 tablespoon miso paste: A traditional ingredient that gives the dressing a unique depth of flavor.
• 3 cloves garlic (minced): Brings a pungent kick that enhances the freshness of the salad.
• 1 teaspoon fresh ginger (grated): Adds a warming spice that brightens the dressing.
• ¼ teaspoon ground black pepper: A touch of heat that complements the other flavors.
• 4 cups napa cabbage (shredded): The base of the salad, providing crunch and volume.
• 1 celery stalk (chopped or julienned): Adds a refreshing crunch and mild flavor.
• 1 cup carrots (julienned): Sweetness and color that enhance the salad’s appeal.
• 1 red bell pepper (julienned): Provides a sweet crunch and vibrant color.
• 1 cup edamame: A protein-packed addition that enhances the salad’s nutrition.
• ½ English cucumber (julienned): Offers a cool, crisp texture that balances the flavors.
• 2 cups chicken breasts (fully cooked, chopped): The protein that makes this salad filling and satisfying.
• ¼ cup toasted sesame seeds: Adds a nutty crunch and a touch of elegance.
• ¼ teaspoon salt (or to taste): Enhances the overall flavor of the salad.
• ¼ teaspoon pepper (or to taste): Additional seasoning that rounds out the dish.
• 2 tablespoons fresh cilantro (chopped): A fresh herb that adds brightness and flavor.

Making This Asian Chopped Chicken Salad

Making the Asian Chopped Chicken Salad is a delightful experience. It’s all about the balance of flavors and textures, and once you’ve gathered your ingredients, the process is incredibly simple. Follow these steps to create a dish that will impress family and friends alike.

1. Start by preparing the dressing. In a blender or food processor, combine the lime juice, sesame oil, olive oil, soy sauce, miso paste, garlic, ginger, and black pepper. Pulse everything a few times until the mixture is creamy, usually around 30 seconds. The aroma will be incredible, and this dressing is what makes the Asian Chopped Chicken Salad so delicious. Once done, refrigerate it until you’re ready to use it.
2. While the dressing chills, julienne the celery, carrots, red bell pepper, and cucumber. If you prefer, you can chop them instead, but I love the thin strips for their crunch! Set them aside as you prepare the base.
3. In a large bowl, add the shredded napa cabbage as the foundation of your salad. It’s crispy and light, making it the perfect canvas for all your toppings.
4. Next, toss in the chopped celery, carrots, red bell pepper, edamame, and cucumber. Each of these ingredients adds its unique texture and flavor, creating a wonderful medley.
5. Now, incorporate the chicken breasts into the bowl. If you’re using pre-cooked chicken, make sure it’s diced into bite-sized pieces. This adds protein and makes the salad hearty.
6. Take the dressing out of the refrigerator and give it a good stir before pouring it over the salad mixture. The dressing should coat everything without drowning it. You want to enhance the flavors, not overpower them.
7. Sprinkle in the toasted sesame seeds and cilantro, and then gently toss everything together. Use a large spoon or your hands to ensure all the ingredients are mixed evenly. The colors will be vibrant, and the smell will be mouthwatering.
8. Finally, taste the salad and adjust the seasoning with salt and pepper as needed. This is your chance to make it just right for your palate!
9. Serve the salad immediately for the best texture, or store it in the fridge for a little while if you prefer. The Asian Chopped Chicken Salad is best enjoyed fresh, with all its crunchy goodness intact.

Helpful Notes about Asian Chopped Chicken Salad

While making the Asian Chopped Chicken Salad is relatively straightforward, here are some tips to ensure you get the most out of it.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. However, for the best crunch, it’s ideal to eat it fresh.
• Freezing: Freezing isn’t recommended as the vegetables may lose their crispness when thawed.
• Pairing: This salad pairs beautifully with grilled shrimp or fish for a complete meal.
• Serving Venue: Perfect for picnics or potlucks, the Asian Chopped Chicken Salad is always a hit!
• Variations: Feel free to incorporate other vegetables like radishes or snap peas for added flavor and texture.

What to Pair With Asian Chopped Chicken Salad

The Asian Chopped Chicken Salad is versatile and can be paired with a variety of sides and main dishes. Here are some great ideas:

• Grilled Chicken: Serving grilled chicken on the side complements the salad’s flavors beautifully.
• Rice Dishes: Pair it with jasmine rice for a filling meal that balances the crunch of the salad.
• Wraps: Use it as a filling for wraps or sandwiches for a tasty lunch option.
• Soups: A light broth-based soup can serve as a great starter before the salad.
• Seasonal Fruits: Fresh fruits like mango or pineapple can add a sweet contrast to the savory salad.
• Drinks: Pair with iced tea or a light, refreshing lemon soda to complement the dish.

FAQ

Conclusion

The Asian Chopped Chicken Salad is a delightful blend of textures and flavors that everyone will enjoy. Its simplicity and freshness make it a go-to recipe in any kitchen. I encourage you to try it tonight; you won’t be disappointed!

Asian Chopped Chicken Salad

The ultimate crunchy and refreshing dish, Asian Chopped Chicken Salad combines tender chicken, vibrant vegetables, and a tangy dressing. It's the perfect easy weeknight dinner that satisfies your cravings!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Dinner, Side Dishes

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons fresh lime juice
• 1 tablespoon sesame oil
• 3 tablespoons olive oil
• 3 tablespoons light soy sauce
• 1 tablespoon miso paste
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• ¼ teaspoon ground black pepper
• 4 cups napa cabbage (shredded)
• 1 celery stalk (chopped or julienned)
• 1 cup carrots (julienned)
• 1 red bell pepper (julienned)
• 1 cup edamame
• ½ English cucumber (julienned)
• 2 cups chicken breasts (fully cooked, chopped)
• ¼ cup toasted sesame seeds
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 2 tablespoons fresh cilantro (chopped)

Equipment

• Blender
• Grater
• Chef's Knife
• Food Processor

Method

 

1. 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.
2. 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.
3. Add the sesame seeds, cilantro and the prepared dressing, then toss everything well together again. Season with salt and pepper if needed.
4. Serve immediately.

Notes

• Tip 1: To julienne vegetables, cut them into long, thin strips, like matchsticks.
• Tip 2: I used pre-cooked chicken for this recipe. If you’re using raw chicken breast, season with salt and pepper and bake for 20 minutes at 400F.
• Tip 3: Miso paste is a traditional Japanese seasoning made by fermenting soybeans with salt, rice, barley and other ingredients.
• Tip 4: If you cannot find miso paste, you can just omit it from the dressing or add a bit of fish sauce to the dressing.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.