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As much as I love the holidays, it's wonderful to have a fresh new season upon us. For Scott and I, it's a time to re-group, renew and re-prioritize ......... in all areas of our lives.
More exercise and eating smarter are up there near the top of the list. And I don’t know about you, but right now I’m craving light, fresh, healthy meals. After lots of fancy, heavy, rich holiday foods, I’m ready for a whole different approach. Anyone else out there with your hand up?
We've been traveling for almost two and a half weeks, visiting our daughter and family in London, then heading straight to New York City for a nephew's wedding over the weekend.. It’s been an amazing time, but honestly, we’re really psyched now to get home and back into a routine.
As much as we love to pack up our bags and wander, the old saying “There’s no place like home” rings true for us. The once neatly-folded clothes are in desperate need of a good washing, our suitcases are a helter-skelter mess, and the soles of our shoes are a bit thinner after miles of walking, both in London and New York. Oh, and I’ve noticed that our jeans are fitting a bit more snugly after the plethora of delicious, indulgent holiday and celebratory food.
I must say, light, fresh, and healthy is sounding better and better more and more often. But I really need to add a another adjective to make this style of eating work for us. I’ve found that often, when we try to cut back and eat healthy, meals become quite boring and bland. It lasts for awhile, but the good intentions just aren’t very sustainable.
So in addition to light, fresh, and healthy, I like to make our lean-eating regimen fun. Fun? Yup, there’s a whole world of exciting ingredients and flavor combinations out there that can add pizzazz and deliciousness; yet meals can be kept simple and easy to put together. Fresh herbs, warm spices, and international ingredients can be put to work to make eating light and lean splendid and spectacular!
Fun also involves color and presentation. Color: I truly believe that we eat with our eyes before the first bite hits our mouth, so I love to combine vibrantly colorful veggies, fruits and herbs; creating something like a rainbow on a plate (or bowl). Presentation: Taking just a little extra time to arrange food attractively makes eating a more pleasant experience.
I came up with this chopped chicken salad several weeks ago, and I’ve been craving it ever since. 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.
If you’re looking for a delicious way to trim down and eat smart without sacrificing flavor and fun, whip up a bowl of this fabulous salad. You may even want to double the recipe; it keeps well, and the leftovers would be perfect for school and/or work lunches.
- For the Ginger Marmalade Dressing:
- 3 tablespoon rice vinegar
- 3 tablespoon sweet chili sauce
- 2 teaspoon sesame oil
- 1 teaspoon soy sauce
- 4 tablespoon orange marmalade finely chop any large orange pieces
- 2 teaspoon fresh ginger
- 1 tablespoon honey
- 1 tablespoon lime juice
- ½ teaspoon kosher salt
- For the Chopped Asian Chicken Salad:
- 1 cup diced yellow or red bell pepper*
- 1 cup carrot* diced
- 1 cup red cabbage* diced
- 6 medium green onion thinly sliced, white and green parts
- 2 cups diced rotisserie chicken breast*
- 1 cup fresh cilantro chopped
- ¼ cup sesame seeds
- ½ cup salted peanuts roughly chopped
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For the Ginger-Marmalade Dressing:
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Combine all dressing ingredients in a glass jar with a tight fitting lid. Shake vigorously until well combined. Set aside.
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For the Chopped Asian Chicken Salad:
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Combine all salad ingredients, except peanuts, in a large bowl and stir to combine.
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Drizzle with ½ cup of the dressing and toss to coat veggies and chicken with the dressing.
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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 ¼ inch dice.
I like to use rotisserie chicken for this recipe, but any lean poultry would work well.
Heidi says
Excited to try this recipe but nervous about the dressing...is this going to be just too sweet?
Chris Scheuer says
Hi Heidi, start out with half of the marmalade and sweet chili sauce and add more to taste.
Kirsten says
Read reviews but so many said, "it LOOKS like it'll be good" wihtout having yet tried it. Took the risk and made it for a pot-luck. IT IS FABULOUS! Got some rave reviews and discovered it was almost gone by the time I could try it. So glad I was able to because it will now be a staple in my recipe collection. **NOTE: I used spicy chili sauce. It gave it a nice little punch without overwhelming the other flavors. THANKS for the great recipe!
Chris Scheuer says
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Mary Truss says
I made this salad yesterday for our christian book club of 4 ladies and everyone raved about it. I'm glad I doubled the recipe because they went back for seconds. I served it with a zucchini pie recipe. Everything in the salad was amazing and I did add garbanzo beans. I am ecstatic about your website and future posts. You sound a lot like me with your love for food, family and faith.
Jilly says
Thank you so much for this DELICIOUS Asian Chicken Salad Recipe!! We absolutely love it, we're making it again tonight 🙂 BTW we add garbanzos they're a great addition, it makes the salad extra special!!
Chris Scheuer says
Hi Jilly,
Thanks so much for taking the time to leave a comment. So happy you’ve enjoyed this salad. I love the idea of adding garbanzo beans!
Anne says
i like garbanzo beans, do you think they will pair with the other ingredients in this salad
Chris Scheuer says
Hi Anne,
I think garbanzo beans would be great and would add a bit more protein!
April Ozbilgin says
Your salad looks amazing. Made my mouth water just reading the ingredients list.
Lisa Wanecek says
I made this dinner for myself and kids. I am trying to incorporate more vegetables into meals. I added chopped romaine as well. I knew that I would love it but I wasn't sure about the kids,. I feared that all my chopping and dicing would have been done in vain and that I would be putting on a pot of pasta in the end....BUT The kids really liked it and ate it up! The purple cabbage is bright and has such a mild flavor and great crunch...way better than regular cabbage if you ask me.. I am SO glad they liked it. We are going to have a 'salad night' each week! Thanks for the post!
Marlene says
Looks great...is there a store bought dressing you could use?
Chris Scheuer says
Hi Marlene, not sure as I don't buy much dressing. I would guess whatever Asian dressing you like would work well.
Valerie | From Valerie's Kitchen says
This is an absolutely gorgeous salad!
Chris Scheuer says
Thanks so much Valerie!
Ally says
Just let me nuzzle my face in this goodness, Chris! Seriously, I could get sick on eating so much!
Dawn @ Words Of Deliciousness says
I love the colors in this salad. I sounds wonderful too.
Jodee Weiland says
Love this salad, Chris! What a great recipe and light makes it even better...thanks for sharing!
Jodee Weiland says
This looks delicious, Chris! I love everything about it...the ingredients for the salad and the dressing. Great recipe!