Asian Chopped Chicken Salad

You know I love a good entree salad, and not just in the summer months. Though they are perfect weeknight meals on the hotter days. This recipe for Asian Chopped Chicken Salad absolutely fits the bill. You can even decide to make the chicken first thing in the morning to really save the heat in the kitchen. This will also make sure the chicken is completely cooled so it doesn’t wilt the veggies when you make the salad.

The homemade dressing is something special. It has just enough kick to give the salad something extra without being overpowering. If you don’t care for the spice level of sriracha, you can reduce or omit it. I would replace it with a little grated ginger. Mason jars are the perfect way to make sure that the dressing is completely mixed. The dijon mustard helps keep the dressing from separating so that you get even flavor throughout the whole salad.

For the mandarin oranges, you can use the ones in a can, just be sure to drain them before adding them to the salad. You can also peel your own oranges, and then soak them in water for about 15 minutes to remove the remaining pith after you peel them. The one from a can can be slightly sweeter, but the dressing will mellow that out just fine.

Now Let’s Get Cookin’!

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Asian Chopped Chicken Salad

Bright flavors of ginger chicken and fresh vegetables in a light Honey Sriracha dressing.

Course Dinner, Entree Salad, Main Course, Salad

Cuisine American, Asian

Keyword Chicken, chicken salad, chicken salad recipes, chopped chicken salad, cucumber, entree salad, ginger chicken, homemade dressing, honey sriracha dressing, mandarin oranges

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 2 lb Chicken Breast
• 2 tbsp Fresh Grated Ginger
• 1 tsp Salt
• 2 Romaine Hearts chopped
• 2 cups Red Cabbage shredded
• 2 Carrots grated
• ½ Red Onion thin sliced
• 1 English Cucumber diced
• 3 stalks Green Onion chopped
• 2 cup Mandarin Oranges segmented
• ½ cup Wonton Stips
• ½ cup Almond Slivers

For the Honey Sriracha Dressing

• ⅓ cup Rice Vinegar
• ⅓ cup Sesame oil
• ¼ cup Soy Sauce
• ¼ cup Sriracha
• ¼ cup Honey
• 1 tbsp Dijon Mustard
• 1 tsp Sesame Seeds

Get Recipe Ingredients

Instructions

• In a saucepan over medium high heat, add chicken, fresh ginger and salt. And enough water to fully cover. Let cook for 20 minutes. Remove to cutting board and let cool.
• And dressing ingredients to a pint-sized mason jar and secure lid. Vigorously shake to combine. Place in refrigerator until ready to build salads.
• Once chicken has cooled, cut into chunks.
• In a wide shallow bowl start to build the salad. Start with a bed of romaine. Sprinkle with red cabbage, carrots, red onions, green onions, and cucumbers.
• Next add portion of chicken, mandarin oranges, wonton strips and almond slivers. Lastly drizzle with dressing.