Fresh, colorful, nutritious, delicious… this recipe has it all. I used my own, homegrown Minuet Chinese Cabbages, Red Russian Kale, New Kuroda Carrots, Green Beauty Snow Peas, and Tangerine Gem Marigolds . Like most of my recipes, this salad is very customizable. Feel free to add your favorite in-season vegetables or replace the chicken with steak or shrimp. Enjoy!
Asian Chopped Salad
Course: Lunch, DinnerCuisine: ChineseDifficulty: Easy8
servings30
minutes30
minutes470
kcalIngredients
- Chopped Salad
1 medium Chinese Cabbage, chopped*
16 oz baby lettuce, chopped
1 cup kale, chopped
2 bell peppers, chopped
3 carrots, julienned
1/2 cup red onion, diced
4 Persian cucumbers, diced
1 cup snow peas, chopped
2 oranges, cut into supremes and chopped
1 cup almonds
1/4 cup fresh basil, chopped
Black and white sesame seeds, avocado, more almonds, and/or edible flowers (marigolds, nasturtiums) for garnishing
- Peanut Lime Dressing
2 tbsp orange juice
1/3 cup lime juice, about 2 limes
2 tbsp agave
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp sriracha
1 tbsp fresh ginger, grated*
2 tbsp peanut butter
- Garlic Ginger Chicken
6 cloves garlic, grated*
2 tbsp fresh ginger, grated*
2 tbsp grated onion
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetarian oyster sauce
juice of 1 lime
3 lbs chicken breasts/thighs, butterflied if needed*
Directions
- Salad
- Thoroughly wash cabbage, lettuce, and kale by soaking, agitating, and draining until all dirt/critters are removed.
- Combine cabbage, lettuce, kale, peppers, onions, carrots, cucumbers, peas, oranges, and almonds in a large mixing bowl.
- Distribute into bowls and top with dressing, chicken, and desired garnishes.
- Dressing
- Combine lime juice, orange juice, agave, sesame oil, soy sauce, sriracha, fresh ginger, and peanut butter in a measuring cup or small bowl.
- Whisk until well combined.
- Chicken
- Combine garlic, ginger, onion, soy sauce, oyster sauce, sesame oil, and lime juice in a gallon ziplock bag.
- Add in chicken, and marinate refrigerated for at least 8 hours.
- Preheat grill on high heat. Once screaming hot, reduce middle burners to medium low.
- Oil middle grates with a towel dipped in vegetable oil.
- Place chicken in the middle, cooking for about 10 minutes.
- Flip and cook for an additional 10 minutes, or until a digital thermometer reads at least 165ºF in the thickest part.
- Remove chicken from the grill and cover with aluminum foil, letting rest at least 10 minutes.
Notes
- I use my homegrown “Minuet” cabbage for this recipe. This is a dwarf variety, so I use 2 cabbages.
- Use a microplane when grating ginger, garlic, and onion.
- If chicken pieces are large, I like to butterfly to reduce cooking time and cook all pieces evenly.
