Ultimate Asian Chicken Chopped Salad Recipe

Name: Ultimate Asian Chicken Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CASHEWS:; 1-1/2 cup Raw, Whole Cashews; 1 Tablespoon Toasted Sesame Seeds; 1 Tablespoon Black Sesame Seeds; 1/4 cups Water; 1/4 cups Sugar; 3 Tablespoons Honey; 1/2 teaspoons Red Pepper Flakes; Generous Pinch Of Kosher Salt; FOR THE VINAIGRETTE:; 2 Tablespoons Minced Fresh Ginger; 2 cloves Garlic, Minced; 2 Tablespoons Honey; 2 Tablespoons Sesame Oil; 2 Tablespoons Vegetable Oil; 1/4 cups Rice Wine Vinegar; 1 Tablespoon Soy Sauce (I Used Gluten-free Soy Sauce); FOR THE SALAD:; 2 cups Shredded Chicken; 6 cups Thinly Shredded Savoy Cabbage; 2 cups Thinly Shredded Red Cabbage; 1 Yellow Or Red Bell Pepper, Seeded And Thinly Sliced; 1 cup Fresh Bean Sprouts; 1/2 cups Edamame Beans; 1/3 cups Cooked Peas; 10 Snap Peas, Sliced Into Thirds On The Bias; 1 Large Carrot, Peeled And Thinly Sliced On The Bias; 3 Green Onions, Thinly Sliced On The Bias; 1 Fresno Chile, Thinly Sliced (optional)

Servings: persons

FOR THE CASHEWS:
1-1/2 cup Raw, Whole Cashews
1 Tablespoon Toasted Sesame Seeds
1 Tablespoon Black Sesame Seeds
1/4 cups Water
1/4 cups Sugar
3 Tablespoons Honey
1/2 teaspoons Red Pepper Flakes
Generous Pinch Of Kosher Salt
FOR THE VINAIGRETTE:
2 Tablespoons Minced Fresh Ginger
2 cloves Garlic, Minced
2 Tablespoons Honey
2 Tablespoons Sesame Oil
2 Tablespoons Vegetable Oil
1/4 cups Rice Wine Vinegar
1 Tablespoon Soy Sauce (I Used Gluten-free Soy Sauce)
FOR THE SALAD:
2 cups Shredded Chicken
6 cups Thinly Shredded Savoy Cabbage
2 cups Thinly Shredded Red Cabbage
1 Yellow Or Red Bell Pepper, Seeded And Thinly Sliced
1 cup Fresh Bean Sprouts
1/2 cups Edamame Beans
1/3 cups Cooked Peas
10 Snap Peas, Sliced Into Thirds On The Bias
1 Large Carrot, Peeled And Thinly Sliced On The Bias
3 Green Onions, Thinly Sliced On The Bias
1 Fresno Chile, Thinly Sliced (optional)

1
For the spicy honey sesame cashews:
2
Preheat the oven to 350u00b0F. Prepare a sheet pan with a sheet of greased parchment paper.
3
In a small bowl, combine cashews and sesame seeds. Set aside.
4
In a small sauce pan, combine water, sugar, honey and red pepper flakes with a generous pinch of kosher salt. Bring it to a simmer and let cook for 2-3 minutes.
5
Remove from the heat and add cashews and seeds to the pot. Stir to coat the nuts and seeds and then place on the prepared sheet pan. Bake cashews and seeds at 350u00b0F for 15 minutes until golden, stirring every 5 minutes. Transfer the nuts to a fresh sheet of parchment paper and set aside to cool and firm up. Break the nuts apart when cool.
6
For the ginger sesame vinaigrette:
7
Add all of the ingredients to the jar of a blender and then puree on high until you have a smooth dressing. Set aside.
8
For the salad:
9
In a large bowl, add chicken, cabbages and all of the vegetables, then add the dressing and gently toss the salad to coat. Serve in bowls or transfer to a serving platter and top with cashews.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: FOR THE CASHEWS:, 1-1/2 cup Raw, Whole Cashews, 1 Tablespoon Toasted Sesame Seeds, 1 Tablespoon Black Sesame Seeds, and more.

Yes, Ultimate Asian Chicken Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ultimate Asian Chicken Chopped Salad

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