Chopped Asian Chicken Salad
Fresh, healthy and so delicious!
Servings: 4
Calories:
Ingredients
- 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
Instructions
- For the Ginger-Marmalade Dressing:
- Combine all dressing ingredients in a glass jar with a tight fitting lid. Shake vigorously until well combined. Set aside.
- For the Chopped Asian Chicken Salad:
- Combine all salad ingredients, except peanuts, in a large bowl and stir to combine.
- Drizzle with ½ cup of the dressing and toss to coat veggies and chicken with the dressing.
- Transfer to a serving platter or divide between 4 dinner-size plates. Sprinkle with chopped peanuts and pass extra dressing at the table.
Notes
* 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.
I like to use rotisserie chicken for this recipe, but any lean poultry would work well.