Can I say that this asian chop salad is my favorite salad? It may become yours too! Loads of cabbage, kale and bell pepper pair with protein packed chicken and the most delicious creamy almond butter dressing makes this salad something to get excited about! This asian chopped salad is perfect for meal prep and to take along in a lunch on the go!
Asian chop salad
This is my husbands favorite salad, and he’s not the biggest salad guy.
The combination of creamy almond butter dressing and all the hearty crunchy vegetables just makes it so special!
Chopping everything up small so that you get bites of veggies & chicken plus dressing all together makes each and every bites just as tasty as the next.
I hope you enjoy this chopped asian salad over and over again!
Asian chopped salad dressing
Most Asian chop salads have a sesame type dressing, but we’re mixing it up here!
To coat all the delicious vegetables in this salad, we’re making an easy almond butter dressing. Using almond butter, coconut aminos, olive oil, maple syrup and simple seasonings, you’re left with a creamy and delicious dressing that MAKES this salad extra special.
If you can’t eat almonds or use almond butter, no worries! Check out the substitution section below for alternatives.
What you need for this asian chopped salad recipe
- coleslaw mix
- kale
- red bell peppers
- green onions
- cilantro
- almonds
- chicken breast
- almond butter
- coconut aminos
- extra virgin olive oil
- maple syrup
- lemon juice
- garlic granules
- sea salt
- chili powder
How to make asian chopped chicken salad
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and add the chicken tenders. Drizzle with oil, and sprinkle sea salt and pepper on them. Bake for 20-25 minutes, or until cooked through. Shred the chicken and set aside to cool.
- In a large bowl add the slaw, kale, bell pepper, green onion, cilantro, almonds, and chicken and toss to combine.
- Make the dressing by whisking all the ingredients together. If you want the dressing thinner, dilute with 1-2 tbsp water.
- Mix dressing in with the salad and toss to fully combine. Enjoy!
Watch me make this asian chop salad!
Watch below, or head over to YouTube to watch me make asian chicken chop salad!
Substitutions
Below you’ll find a list of substitutions that will work well in this asian chop salad recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Coleslaw mix – Instead of using a pre-chopped coleslaw mix, chop your own cabbage and shred a little bit of carrot into it as well.
Kale – Not a kale fan? You can use more cabbage to keep it heart, or use any type of lettuce if you plan to eat it once mixed. Lettuce and spring greens don’t keep well once the dressing is mixed in.
Red bell peppers – Any color of bell pepper will do!
Green onion – Chives work really well here, and if you like a bolder onion, go for minced red onion!
Cilantro – Cilantro is optional, so omit if it’s not your favorite. Another herb that works well in it’s place would be basil.
Almonds – Cashew would be my second choice here, but any nut or seed will offer a great crunch.
Chicken breast – Swap out the protein easily – shredded cooked pork or beef, or make it vegetarian by adding in crispy chickpeas or tofu.
Almond butter – Any nut or seed butter works in it’s place. My top to choices would be peanut butter and sunflower seed butter.
Coconut aminos – Use a combination of soy sauce and pineapple juice (half and half) as an alternative to coconut aminos. You can also substitute in teriyaki sauce.
Extra virgin olive oil – Avocado oil works as a substitute.
Maple syrup – Sub in with honey.
Lemon juice – Use lime juice instead if lemon juice isn’t available.
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Asian Chop Salad
Ingredients
- 10 oz coleslaw mix
- 4 cups kale chopped
- 1 red bell pepper diced
- 3 green onions diced
- 1/2 cup cilantro minced
- 1/2 cup almonds diced
- 1 lb chicken breast boneless, skinless
Almond Butter Dressing Ingredients
- 1/2 cup almond butter
- 1/4 cup coconut aminos
- 1 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 2 tbsp lemon juice
- 1/2 tsp garlic granules
- 1/4 tsp sea salt
- 1/8 tsp chili powder
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and add the chicken tenders. Drizzle with oil, and sprinkle sea salt and pepper on them. Bake for 20-25 minutes, or until cooked through. Shred the chicken and set aside to cool.
- In a large bowl add the slaw, kale, bell pepper, green onion, cilantro, almonds, and chicken and toss to combine.
- Make the dressing by whisking all the ingredients together. If you want the dressing thinner, dilute with 1-2 tbsp water.
- Mix dressing in with the salad and toss to fully combine. Enjoy!
Nutrition
If you try this asian chop salad recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
