Delicious Chopped Asian Chicken Salad
A healthy, Asian-inspired chopped salad that’s bursting with fresh flavor. This protein-packed chopped Asian chicken salad is simple to make, with a flavorful sesame dressing that takes each bite over the top!
This vibrant, flavorful salad recipe is inspired by the Panera Thai Chicken Salad that’s my go-to when I’m looking for a quick salad to-go. Obviously, as the story usually goes, this salad is SO much better made at home! The grilled chicken is much tastier too because we marinate it first with fresh garlic, sesame oil, and soy sauce before grilling. It completely transforms this Asian chicken.
Chopped salads are my favorite because of all the different crunchy textures and flavors tossed together. This one does not disappoint!
What you’ll love about this recipe:
Although I am a sucker for all the exciting toppings when it comes to a good salad, the magic is really in the dressing! I never overlook a good homemade vinaigrette, it’s key to marrying all the salad toppings together. And this dressing I must warn you is GOLD. It’s so addicting, that you will be licking the bottom of your bowl. There are a few special ingredients that make it so good!
Ingredients to make chopped Asian chicken salad
ROMAINE: finely chopped romaine lettuce is a good base for a chopped salad with lots of crunch.
VEGETABLES: you’ll find the colors of the rainbow here:
- mini bell peppers (red & yellow)
- julienned carrots
- red cabbage
- edamame
- green onions
- cilantro
- wonton strips (I buy these)
SESAME DRESSING: there are some unique Asian ingredients in this dressing that you may need to grab, but I find them easily in the “Asian” section of my local grocery store.
- rice vinegar
- honey
- garlic
- soy sauce
- fish sauce
- sesame oil
- sesame seeds
ASIAN CHICKEN
- chicken breast
- soy sauce
- sesame oil
- brown sugar
- garlic
Tools you’ll need
Click on the images to view some of the tools you’ll need for this recipe!
How to make chopped Asian chicken salad
Make the marinade
In a large bowl, you’ll whisk together the soy sauce, sesame oil, brown sugar, and minced garlic. You can place the chicken breast right in the bowl with the marinade, cover and set it in the fridge, or, you can place the chicken and marinade together in a large ziplock.
You will want the chicken to marinate for at least an hour before cooking, but the longer the better! I usually do this step in the morning.
Make the sesame dressing
This one’s quick and easy folks! In a small bowl, whisk together the rice vinegar, honey, minced garlic, soy sauce, fish sauce, and sesame oil. Add in the sesame seeds, then pour the dressing into a jar with a tight-fitting lid so that you can shake it up when ready to use.
Chop the vegetables
Using a mandoline slicer, slice the peppers, cabbage, and julienne the carrots. Using a chef’s knife, finely chop the romaine, green onions, and cilantro. Hint, hint, finely chopped vegetables and lettuce are the makeup of a “chopped salad”.
Grill the chicken breast
Heat your propane grill to medium-high heat until it reaches 450-500°. Cook chicken breast for 4 minutes without touching, lid down. Flip the chicken over and reduce to the heat to medium until it reaches 400°, close the lid and cook for an additional 11-13 minutes. Remove chicken to a cutting board and let rest for 5-10 minutes before slicing.
Assemble
In salad serving bowls, first place the lettuce, then layer with a small handful of each chopped vegetable. Add sliced chicken, and top with dressing and extra sesame seeds for sprinkling.
Handy tip: Prepare Ahead!
I love preparing ahead on salad night by making the dressing and chicken marinade ahead of time! Place the salad dressing in a mason jar with a lid and store it in the fridge. Keep the chicken in a ziplock bag, marinading until it’s time to cook!
Recipe substitutions & additions
PROTEIN: this recipe goes great with grilled shrimp, as it’s a lighter protein. If you don’t eat meat, you can marinate and bake firm tofu, that would be delicious!
SOY SAUCE: tamari, or coconut aminos can be used in place of the soy sauce.
WONTONS: skip the wonton strips and use sliced almonds or cashews for the extra crunch.
CUCUMBERS: sliced cucumbers make a great addition to this recipe!
FAQs about this recipe
Our Favorite
Salad Recipes
Asian Chopped Chicken Salad
Ingredients
Asian Chicken
- 3 boneless chicken breasts
- ⅓ cup soy sauce
- 2 tbsp sesame oil
- 1 tbsp brown sugar or honey
- 2 cloves garlic minced
Asian Vinaigrette
- ¼ cup rice vinegar
- 2 tbsp honey
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- ¼ cup plus 2 tbs sesame oil
- ½ tbsp sesame seeds
Vegetables
- 2 heads romaine lettuce washed, chopped fine
- 1 bell pepper sliced thin or 3 mini peppers. Red, orange, or yellow
- 1 cup red cabbage finely sliced
- 1 cup carrots julienned or shredded
- ½ cup edamame thawed if frozen
- 3 green onions finely sliced
- 2-3 tbsp fresh cilantro chopped
Instructions
Asian Chicken
- In a bowl, mix together all marinade ingredients and pour over chicken in a large ziplock bag. Let marinade for at least one hour.
- Heat propane grill to medium-high heat until it reaches 450-500°. Cook chicken breast for 5 minutes without touching, lid down. Flip the chicken over and reduce to the heat to medium until it reaches 400°, close the lid and cook for an additional 11-13 minutes. Remove chicken to a cutting board and let rest for 5-10 minutes before slicing.*
Asian Dressing
- In a small bowl, whisk together the rice vinegar, honey, minced garlic, soy sauce, fish sauce, and sesame oil. Add in the sesame seeds, then pour the dressing into a jar with a tight-fitting lid so that you can shake it up when ready to use.
Vegetables
- Using a mandoline slicer, slice the peppers, cabbage, and julienne the carrots. Using a chef’s knife, finely chop the romaine, green onions, and cilantro.
Assemble Salads
- In salad serving bowls, first place the lettuce, then layer with a small handful of each chopped vegetable. Add sliced chicken, and top with dressing and extra sesame seeds for sprinkling.
