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Asian Chop Salad
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5 from 1 vote

Asian Chop Salad

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Asian
Keyword: almond butter, cabbage, chicken, kale
Servings: 6
Calories: 366kcal
Author: Heather


  • 10 oz coleslaw mix
  • 4 cups kale chopped
  • 1 red bell pepper diced
  • 3 green onions diced
  • ½ cup cilantro minced
  • ½ cup almonds diced
  • 1 lb chicken breast boneless, skinless

Almond Butter Dressing Ingredients


  • 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!


Calories: 366kcal | Carbohydrates: 20g | Protein: 26g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 441mg | Potassium: 901mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5315IU | Vitamin C: 101mg | Calcium: 204mg | Iron: 3mg