Who says salads have to be boring? This Chinese chicken chop salad has a flavorful blend of vegetables and a homemade dressing with a delightful crunch from the almonds and sesame seeds.
When eating real food, it’s common to end up with half a zucchini here, an extra bell pepper there after cooking for the week. At our house, we plan one night a week for a recipe that is flexible to prevent food waste and really get creative in the kitchen. This salad is a great way to use up extra veggies or protein in the fridge.
Chinese Chicken Chop Salad
- 5.0 stars
- 20m
- 5m
- 25m
Ingredients
For the salad:
- 2 c cooked chicken
- 1/4 c extra virgin olive oil
- 2 tbsp. rice wine vinegar
- 1 tbsp. unpasteurized soy sauce
- 2 tbsp. sesame seeds
- 1/2 c sliced almonds
- 1 carrot
- 3/4 tsp. sea salt, plus more to taste
- fresh ground black pepper, to taste
- 1 romaine lettuce head
- 4 green onions
- 1/2 lb snow peas
- 1 c red cabbage
For the dressing:
- 1 tbsp. fresh ginger
- 1 garlic clove
- 2 tbsp. extra virgin olive oil
- 3 tbsp. raw honey
- 2 tbsp. rice wine vinegar
- 3 tbsp. unpasteurized soy sauce
- 1 tsp. sesame oil
- 2 tsp. sriracha sauce, optional
- sea salt, to taste
- fresh ground black pepper, to taste
Instructions
For the salad:
- Shred cooked chicken. Combine with soy sauce, rice wine vinegar, olive oil, and sea salt and pepper to taste. Set aside.
- Wash and rip lettuce into bite-sized pieces. Slice green onions and snow peas on the diagonal. Shred carrot and red cabbage. Make sure all veggies are chopped to a similar size.
For the dressing:
- Peel and grate the ginger and mince the garlic. Make the dressing by mixing all the dressing ingredients together.
- In a large bowl combine dressed chicken, romaine, cabbage, green onions, snow peas, carrot, and dressing.
- In a dry pan over medium heat, add the almonds and sesame seeds, tossing gently until both are lightly toasted. Add to bowl with veggies.
- Toss salad well, and serve.
Nutrition
- 606
- 37g
- 31g
- 8g
- 35g
- 6g
- 84mg
- 19g
- 1417mg
Shawn
Lovely fresh or using leftover chicken. I make this every weekend using our leftover chicken from any meal. The kids will even request it during the week asking for the “colorful salad”
Donna
Easy and delicious! Very tasty salad with lots of nutritious vegetables. Worth it!
Justin
Yum. My husband and I loved it but our kids didn’t.