Can I say that this asian chop salad is my favorite salad? It may become yours too! Loads of cabbage, kale, and bell pepper paired with protein-packed chicken and the most delicious creamy almond butter dressing makes this best kale 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 husband’s 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 bite just as tasty as the next.
I hope you enjoy this chopped asian salad over and over again!
Asian kale 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
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- coleslaw mix
- kale
- red bell pepper
- 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 it 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 it with 1-2 tbsp water.
- Mix dressing with the salad and toss to fully combine. Serve as a big main dish or a smaller side dish. Enjoy!
Watch me make this asian chop salad!
Watch below, or head over to YouTube to watch me make asian chicken chop salad!
How to store
Crunchy asian kale salad is an awesome recipe for meal prep! Kale salad keeps really and is delicious the next day.
You can prep the entire recipe in advance, or make individual servings and then serve with a small bowl of dressing when you want to enjoy it.
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 green or red cabbage and shred a little bit of carrot into it as well.
Kale – Raw kale comes in many varieties – dinosaur kale, baby kale, curly kale, and lacinato kale. Not a kale fan? You can use more purple cabbage to keep it hearty 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 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!
Fresh cilantro – Cilantro is optional, so omit it if it’s not your favorite. Another herb that works well in its 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. You can also lessen the cooking time by shredding rotisserie chicken.
Almond butter – Any nut or seed butter works in its place. My top two 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 or sesame oil works as a substitute.
Maple syrup – Sub in with honey.
Lemon juice – Use lime juice instead if lemon juice isn’t available. Rice vinegar is another good alternative.
NOTE – Adding shelled edamame or mandarin oranges to your asian-inspired kale salad is a good option.
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Asian Kale Salad Recipe
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 it 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 it with 1-2 tbsp water.
- Mix dressing with the salad and toss to fully combine. Serve as a big main dish or a smaller side dish. 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
Originally posted February 2022. Updated March 2023.
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