Asian Chopped Chicken Salad – The BakerMama


Crunchy cashews, sweet-tart mandarin oranges, and tender chicken make this Asian Chopped Chicken Salad fresh and oh-so flavorful!

Asian Chopped Chicken Salad by The BakerMama

Complex, Not Complicated

Have you ever had food FOMO? I totally did when I was out to lunch and saw someone eating this scrumptious looking salad, and I just knew I had to go home and re-create it. And y’all, I gotta say, it’s good. Really good. This Asian Chopped Chicken Salad delivers a complex mix of flavors and textures without being fussy or difficult. It’s so delicious and easy-to-make, it has definitely become one of my favorite salads.

Asian Chopped Chicken Salad by The BakerMama

Crisp veggies keep this salad fresh while crunchy cashews and sweet-tart mandarin oranges keep things interesting. Moist, tender chicken makes this fresh salad hearty and filling, so it’s the perfect light meal. For a quick tutorial on making great pan-seared chicken tenders, check out The BakerMama’s Basics tutorial. A rotisserie chicken would also be great and make quick work of your salad prep! You can also use pre-made salad with cabbage and carrots to save time.

Asian Chopped Chicken Salad by The BakerMama

How to Make Asian Chopped Chicken Salad

To make the dressing: In a blender, combine all dressing ingredients and blend until smooth. Easy, peasy.

Asian Chopped Chicken Salad by The BakerMama

To Make the Salad: In a large bowl, first combine the purple cabbage, napa cabbage, romaine lettuce, shredded carrots, red bell pepper and shredded chicken. Then toss with enough dressing to coat everything well. Gently toss in the mandarin oranges, green onions and cashews.

Transfer to a salad bowl and then garnish with a few extra green onions and cashews. Serve and enjoy!

Asian Chopped Chicken Salad by The BakerMama

More Salads You’ll Swoon For

My Cobb Salad Board makes a fresh and filling weeknight meal that turns even the pickiest kiddo into a salad-lover. My Favorite 5-Minute Lunch Salad takes your midday meal up a notch. Crumbled cornbread, fresh veggies, ranch dressing and bacon take this delicious Layered Cornbread Salad to new heights.

Asian Chopped Chicken Salad by The BakerMama

If you make this Asian Chopped Chicken Salad recipe and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share.

xoxo,

Print

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Asian Chopped Chicken Salad by The BakerMama

Asian Chopped Chicken Salad


  • Author:
    The BakerMama

  • Prep Time:
    15

  • Total Time:
    15 minutes

  • Yield:
    6-8

Description

Crunchy cashews, sweet-tart mandarin oranges, and tender chicken make this Asian Chopped Chicken Salad fresh and oh-so flavorful!


Dressing:

  • 2 cups fresh cilantro leaves
  • ¼ cup fresh lime juice (from 2 limes)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 tablespoon soy sauce

Salad:

  • 2 cups thinly chopped purple cabbage
  • 2 cups thinly chopped napa cabbage
  • 2 cups thinly chopped romaine lettuce
  • 1 cup shredded carrots
  • 1 red bell pepper, seeded and chopped
  • 3 cups shredded rotisserie chicken
  • 1 cup mandarin oranges
  • 2 green onions, thinly sliced, plus more for garnishing
  • 1/2 cup cashews, plus more for garnishing

Instructions

  1. Dressing: In a blender, combine all dressing ingredients and blend until smooth.
  2. Salad: In a large bowl, combine the purple cabbage, napa cabbage, romaine lettuce, shredded carrots, red bell pepper and shredded chicken. Toss with enough dressing to well coat everything. Gently toss in the mandarin oranges, green onions and cashews.
  3. Transfer to a salad bowl and then garnish with a few extra green onions and cashews.

 



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