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side view of the salad in a bowl

Asian Chopped Chicken Salad

Grilled chicken, colorful veggies, and almonds, all tossed in a sesame ginger dressing.
Course Salad
Cuisine Asian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 293kcal
Author Rena


  • 4 thin boneless skinless chicken breasts
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • 2 cups purple cabbage chopped
  • 3 cups napa or savoy cabbage chopped
  • 1 cup shredded carrots
  • 1/4 cup almonds sliced
  • 1 tablespoon sesame seeds
  • 2 tablespoons cilantro chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger finely minced
  • 2 teaspoons honey
  • 2 tablespoon sesame oil


  • Heat a grill or grill pan over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with salt and pepper to taste.
  • Grill for 4-5 minutes on each side or until cooked through.
  • While the chicken is cooking, combine the cabbage and carrots in a large bowl.
  • Cut the chicken into 1-inch pieces and add them to the vegetables.
  • In a small bowl combine the soy sauce, rice vinegar, ginger, honey, and sesame oil; whisk until combined. Add salt and pepper to taste if desired.
  • Pour the dressing over the chicken and vegetables. Add the cilantro and toss to coat.
  • Sprinkle the sesame seeds and almonds over the top of the salad and serve.


Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 293kcal | Carbohydrates: 9g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 646mg | Potassium: 617mg | Fiber: 2g | Sugar: 5g | Vitamin A: 545IU | Vitamin C: 26.7mg | Calcium: 69mg | Iron: 1.6mg