A healthy version of the restaurant classic, this crunchy, flavor-packed Chinese chicken chopped salad is filled with veggies and tender chicken tossed in a creamy, peanut dressing.
Whenever I see a Chinese chicken salad on a restaurant menu, I always order it! How can I resist the salty, sweet, crunchy, savory goodness?!
Like any restaurant dish, making it at home is always the best way to slash calories and control the quality of ingredients. By making a few simple swaps, I’m able to turn this into a healthy, guilt-free dish I can enjoy on the regular.
To start, I add TONS of crunchy veggies that fill me up with few calories including red and green cabbage, red bell peppers, scallions and shredded carrots.
For added protein and healthy fats, I add in shredded chicken breasts and chopped peanuts. This is a great way to use up leftover rotisserie chicken but you can use any leftover meat you have on hand such as pork tenderloin or steak.
For the creamy peanut dressing I use natural peanut butter, sesame oil, soy sauce and fresh garlic. Chili paste such as Sambal Oelek gives the dish a nice kick of heat which you can dial up or down to taste.
While most restaurants add sugar to the dish, I skip it to save empty calories. Want to make it a bit sweeter? Whisk in a little brown sugar to the peanut dressing.
Your fork is waiting.
Healthy Asian Chicken Chopped Salad
Ingredients
- 4 cups shredded cabbage (red or green)
- 1 red bell pepper (seeded and diced)
- 1 cup shredded carrots
- 12 ounces shredded cooked chicken breast (such as rotisserie)
- 1/2 cup scallions (minced)
- 1/2 cup cilantro (minced)
- 1/2 cup roasted peanuts (minced)
Creamy Peanut Dressing
- 3 tablespoons creamy natural peanut butter
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons lime juice
- 1 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon chili paste (optional)
- 1 clove garlic (minced)
- warm water to thin (optional)
Instructions
- All all of the salad ingredients to a large bowl (cabbage through roasted peanuts); set aside.
- In a small bowl, whisk together dressing (peanut butter through garlic) until smooth. Add a bit of warm water, 1 tablespoon at a time, to thin if you prefer a thinner consistency. Note: you may need to add additional salt to taste.
- Drizzle dressing over the salad and toss well. Check for seasoning before serving and adjust accordingly.
Nutrition:
Interested in more Asian inspired recipes? Check out my Pinterest board!
Sadye
Hubby LOVED the dressing (definitely used the chili paste … we love spice)! We had it over lettuce since I’m not crazy about raw cabbage and used your Asian Citrus Chicken. Gotta try more of your entree salads, I think!
Liz DellaCroce
I’m so glad you enjoyed it!!!
Mark Smith
Looks so good! I’ve been looking for some new healthy recipes to make since being diagnosed with arthritis and this looks perfect!
Liz DellaCroce
Oh good I hope you love this Mark!
Irene
Is that correct 2 cups per serving?
Liz DellaCroce
Yes!
Ashley F
This has all the good stuff in it! Can’t wait to try it!
Liz DellaCroce
I hope you love it!
Toni
This will quickly become a favorite at my house!
Melody
How many servings does the recipe make
Liz DellaCroce
Hi Melody – it makes 4 servings. Do you see where that’s listed in the recipe? You can adjust it too!! :)
Lindsay Cotter
Love it when I can make a healthier version at home! Looks fantastic!
Liz DellaCroce
I hope you love it!
Toni
I seriously need to give it a try! Looks really flavorful!
Maria Barrera
This salad is AMAZING! I made it last night an will have it again for lunch and dinner today.
Liz DellaCroce
That makes me so happy!