Chopped Asian Chicken Salad w/ Ginger-Marmalade Dressing

Okay – so I will admit, I have a thing for Asian food. As I mentioned in another post, I love chicken because of how versatile it is. This recipe for Chopped Asian Chicken Salad is the perfect example. One of the things I love about this recipe is that it requires a lot of “chew.” The more I chew, the more I enjoy. You can use whatever chicken you have. If you’ve got a few pieces of left over cooked chicken from another meal, simply add some sesame oil, soy and garlic, give a quick stir in the fry pan and add it to this salad and you will have The Most Delicious Meal ever!!! This is one of my all-time favorite recipes.

Chopped Asian Chicken Salad with Ginger-Marmalade Dressing doesn’t really sound any different from other Chopped Asian Chicken Salad recipes, but it tasted different. This recipe is not only super tasty, it is fun to eat because of all the textures and it is healthy!


For the Ginger Marmalade Dressing:

  • 3 Tbsp apple cider vinegar
  • 3 Tbsp sweet chili sauce
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 4 Tbsp orange marmalade
  • 2 tsp minced, fresh ginger
  • 1 Tbsp honey
  • 1 Tbsp fresh lime juice
  • 1/2 tsp kosher salt

For the Chopped Asian Chicken Salad:

  • 1 cup yellow, red, orange bell pepper, chopped into bite sized pieces
  • 1 cup carrot, diced
  • 1 cup red cabbage, diced
  • 6 medium green onion, thinly sliced, white and green parts
  • 2 cups diced chicken breast seasoned with sesame oil, soy sauce/salt and garlic powder
  • 1 cup fresh cilantro, chopped
  • 1/4 cup toasted sesame seeds
  • 1/2 cup salted peanuts, roughly chopped

For the Ginger-Marmalade Dressing:

  • Mince ginger in small food processor. Then, add all other dressing ingredients and chop/mix. Set aside.

For the Chopped Asian Chicken Salad:

  • Combine all salad ingredients in a large bowl and stir to combine.
  • Drizzle with dressing and toss to coat veggies and chicken.
  • Transfer to a serving platter or divide among 4 dinner-size plates.
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