Asian Crunch Salad

chopped chicken salad bowl with cucumber, carrot, orange, green onions, almonds, and sesame seeds.

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This Asian Crunch Salad is an Asian Chopped Salad inspired by Chinese chicken salad. Cubes of chicken, carrot, and cucumber combine with toasted almonds and sesame seeds on a bed of lettuce for an entree salad bowl that's perfect for lunch or dinner, hot weather or any time of year.

Prep Time20

Cook Time5

Total Time25

Course: Main Course

Cuisine: Asian

Servings:

Calories: 511kcal

Author: Joanne Stekler

Ingredients

Asian Chopped Salad

¼ cup slivered almonds
2 cups cooked chicken breast or thighs
1 medium carrot
1 small cucumber
1 green onion green parts only
1 Mandarin or seedless navel orange
4 cups salad greens about 5 ounces
1 teaspoon sesame seeds

Sesame Vinaigrette

3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons Hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon olive or other salad oil
2 teaspoons brown sugar

Instructions

Toast the almonds in your oven at 375℉ or so for about 5 minutes until starting to lightly brown. Let cool.
¼ cup slivered almonds
Meanwhile chop the chicken, carrot, and cucumber into ¼ to ½ inch cubes. Slice the green onion thinly.
2 cups cooked chicken breast or thighs, 1 medium carrot, 1 small cucumber, 1 green onion
Peel the orange and separate into segments. If a large orange, cut the segments in half so they are closer to the size of the other chopped salad ingredients.
1 Mandarin or seedless navel orange
In a small jar or bowl, whisk together the soy sauce, sesame oil, olive oil, rice vinegar, brown sugar, and hoisin until smooth.
3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 tablespoons Hoisin sauce, 1 tablespoon toasted sesame oil, 1 tablespoon olive or other salad oil, 2 teaspoons brown sugar
To serve family style, combine the lettuce and the chopped ingredients in a bowl and toss with the dressing just until they are thinly coated. Sprinkle the top with the toasted slivered almonds and sesame seeds. Serve with additional sesame dressing on the side.
4 cups salad greens, 1 teaspoon sesame seeds

Notes

Use leftover chicken, rotisserie chicken, or make my easy cast iron chicken breast recipe with a rub containing a teaspoon each of powdered ginger, garlic powder, and salt and a bit of black pepper or Szechuan pepper. Cooking the chicken will take about 30 minutes while you chop the vegetables.

A chicken breast weighing about 12 ounces will yield about 2 cups of chopped chicken.

Nutrition