Chopped Chicken Salad with Sesame Dressing

This Chopped Chicken Salad is incredibly delicious and equally simple to make!

Course Main Course

Cuisine Chinese

Keyword chicken salad

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 544kcal

2 cups shredded romaine lettuce
2 cups shredded Napa cabbage
2 cups shredded red cabbage
2 large carrots, julienned (about 1 cup) or you can use the pre shredded carrots
1 cup shelled edamame
3 cups shredded chicken (~1 1/2 lbs. chicken)
3.5 oz. bag crunchy wonton strips or crunchy chow mein noodles
1 cup mandarin orange slices, drained
1 bunch scallions, chopped (~1/2 cup)
1/2 cup sliced almonds

In a large salad bowl, combine the romaine, Napa cabbage, red cabbage, carrots, edamame, shredded chicken and wonton noodles.
2 cups shredded romaine lettuce, 2 cups shredded Napa cabbage, 2 cups shredded red cabbage, 2 large carrots, julienned (about 1 cup) or you can use the pre shredded carrots, 1 cup shelled edamame, 3 cups shredded chicken (~1 1/2 lbs. chicken), 3.5 oz. bag crunchy wonton strips or crunchy chow mein noodles
Gently toss in or garnish the salad with mandarin oranges, scallions and slivered almonds.
1 cup mandarin orange slices, drained, 1 bunch scallions, chopped (~1/2 cup), 1/2 cup sliced almonds
Whisk together the dressing ingredients in a bowl or mason jar and toss the salad with the dressing. Serve. (That's it!?)
1/4 cup grapeseed oil (or canola oil or any other neutral flavored oil), 2 Tbsp. sesame oil, 2 Tbsp. rice wine vinegar, 2 Tbsp. soy sauce, 1 Tbsp. brown sugar, 1 tsp. ginger, minced, 1 tsp. garlic, minced or pressed thru a garlic press, 1 tsp. chili garlic sauce, 1/4 tsp. salt & pepper, or to taste
Serve. (That's it!?) ENJOY!

This crispy sesame chicken recipe is also a perfect chicken to make and enjoy the salad with if you don't prefer shredded chicken.
If you don't have a rotisserie chicken and need to make shredded chicken, season chicken tenderloins or chicken breasts with salt, pepper and garlic powder. Place on a baking sheet with a rack on top and coat with oil or nonstick spray. Bake the chicken at 400°F for 20-25 minutes or until the chicken reaches an internal temperature of 165°F at the thickest part of the chicken. You can either slice the chicken up or shred it. Pro tip: use a stand mixer fitted with the paddle attachment to easily shred your chicken!