Crunchy Chopped Asian Chicken Salad


2 Tbsp white vinegar
2 Tbsp lime juice
2 Tbsp extra virgin olive oil
2 Tbsp sugar or coconut sugar
2 Tbsp low sodium soy sauce or coconut aminos if GF
1 clove garlic, crushed
⅓ C rice wine vinegar
1 Tbsp sesame oil
Salt and pepper to taste

2 C assorted lettuce greens
2 C prepared, packaged coleslaw, well rinsed, drained, and chopped
2 C prepared, packaged broccoli slaw, well rinsed, drained, and chopped
1/2 C grated carrots
1/4 C chopped red pepper
3 chopped scallions (white part only)
1/4 C chopped red onion
1 1/2 C cooked, shredded organic chicken
1/4 C fresh chopped cilantro
8 oz whole wheat spaghetti noodles broken in quarters, cooked (or sub GF)
1 Tbsp chopped peanuts or 1 Tbsp. sunflower seeds
2 Tbsp chopped or sliced almonds


Whisk together all the ingredients for the dressing in a small bowl and set aside.

After assembling all of your salad ingredients, whisk together the dressing again before pouring it over the salad. Mix it all together and coat the salad well with the dressing. You want the dressing to marinate the salad for at least an hour to release and combine all its tastes. Mix again before serving, and find harmony in all its wonderful flavors.

Makes 4 servings

Per serving:
Calories 285, Fat 13.75g (saturated 2g, polyunsaturated 3g, monounsaturated 7.75g),
Carbohydrates 27.25, Fiber 3.75g, Protein 17g

iin - chopped asian salad 2-006
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