Chopped Asian Chicken Salad

Course: Salad
Total Time: 15 minutes
Servings: 4 servings
Calories: 302 kcal

For a better tasting dressing, make it the night before and refrigerate it before eating. This salad is great with roast chicken too!



for the dressing:

  • 1/4 cup  grape seed oil or olive oil
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon soy sauce (use tamari for gluten free)
  • 2 teaspoons mayonnaise
  • 1 teaspoon brown sugar
  • 1 clove garlic , minced

for the salad:

  • 1-2 cups chopped cooked chicken (here's recipe for poached chicken and oven baked chicken breast)
  • 1 cup chopped cabbage
  • 1 head romaine lettuce , chopped
  • 2 large carrots , julienned
  • 1 cup mandarin oranges , drained
  • 1 medium cucumber , chopped
  • 2 tablespoons sliced green onions
  • 1 tablespoon toasted sesame seeds


  1. In bowl, whisk together the dressing ingredients (oil, rice vinegar, lime juice, soy sauce, mayonnaise, brown sugar, and garlic). Set aside (for best flavor, refrigerate overnight before using).

  2. In large bowl, gently combine all chopped salad ingredients (cabbage, romaine lettuce, carrots, mandarin oranges, cucumber, green onions, and sesame seeds). Carefully toss the chopped salad with mixed dressing (for best appearance try to preserve the mandarin oranges' shapes). Serve chilled.