Asian Chicken Chopped Salad

Asian Chicken Chopped Salad makes a delectable lunch or dinner entrée with an amazing texture and incredible dressing. You can't go wrong with this special meal, that's also fast and easy to make.

If you wish, this salad can be meal prepped: the ingredients prepared ahead of time, for a super fast assembly when you're ready to serve a great meal, or even for meals on the go (like packed lunches).

Asian Chicken Chopped Salad is perfect for most diets, with healthy anti-inflammatory ingredients, and specifically can be included in Paleo, Whole30, Gluten-free, Keto, AIP, GAPS and VAD diets. Enjoy! So exciting how good healthy tastes!

Course Appetizer, DInner, lunch

Cuisine American, Asian, Chinese, Thai

Keyword aip, asian, chicken, chicken salad, choped salad, gluten-free, keto, meal prep, paleo, whole30

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 626kcal

Author Megan

Cost $20 (cost varies depending on sourcing)

Ingredients

1 head iceberg lettuce or use romaine/butter lettuce if you prefer, chopped into small square bite-size pieces
1.5 lbs chicken thighs Use this recipe for Meal Prep Chicken Thighs (25 minutes baking time or meal prepped ahead of time), or sauté chicken on the stove top (20 minutes). Faster option: It's also okay to use leftover chicken (even breast meat), chopped into bite-size square-ish pieces.
1 cucumber peeled and cut in half lengthwise, and then cut diagonally, or chopped
1 bunch asparagus chopped into 1" lengths and blanched or steamed until bright green (or to your preferred tenderness) Omit for Low FODMAP.
1-2 carrots (omit for Keto; omit or use white carrot for VAD), peeled and cut into short matchsticks
1/2 bunch fresh cilantro chopped; also fine to use fresh Thai basil or regular basil (omit for VAD)
1 bunch green onions' greens, sliced at an angle (omit for VAD)
1/4 of a small whole red cabbage cut into 2" sections and very thinly sliced (omit for VAD)
1 to 2 Tablespoons fresh ginger grated or minced small (amount depends on how much you love it)

Asian Dressing

⅓ cup sesame oil for non AIP; for AIP, use olive oil or avocado oil
2 Tablespoons coconut aminos
1 Tablespoon apple cider vinegar
4 teaspoons nut butter: almond butter for non-AIP; for AIP, use tiger nut butter
1 teaspoon maple syrup For Keto, this one or similar
½ teaspoon fish sauce (omit for VAD)
½ teaspoon dried ginger
½ teaspoon sea salt

Instructions

Prepare and assemble all of your ingredients in a large salad bowl, except the salad dressing: lettuce, chicken, cucumbers, carrots, asparagus, optional red cabbage, green onions' greens, fresh cilantro and fresh ginger root.
Make Asian Dressing: Add all ingredients to mixing jar. (I like to use an up-cycled jam jar or 2-cup mason jar, which also stores any leftover dressing, or a 2-cup Pyrex measuring cup, which helps with first measuring the oil.) Use handheld blender or frother, and blend to mix the ingredients well. (Or place all ingredients in small blender or small food processor, to mix well.) If you're not using an electric blender of some kind, whisk together dried ginger and salt before combining the wet and dry ingredients. Add nut butter and maple syrup. Whisk well to thoroughly combine. Add all remaining ingredients. Whisk well.
If you're ready to serve, add Asian Dressing to your salad ingredients, and toss well to coat. You'll use most or all of the dressing. (If you prefer your salad lightly dressed, use less, and provide the extra at the table for those who'd like more.)
Serve, and enjoy!

Nutrition