Dinner Salads Lunch Sides

Asian Chopped Chicken Salad

Yield: 4

Boneless Skinless Breasts

Made With:

Boneless Skinless Breasts Fresh

Asian Chopped Chicken Salad

Ansley Wall
@tidal_tastes

An easy, delicious crunchy salad with Asian inspired flavors. Using fresh cabbage and other crunchy veggies makes this salad great for making ahead or meal prepping.

00:30
Prep
00:30
Total Time

Ingredients & Directions

Directions

Chopped Salad

2 cups
Springer Mountain Farms Boneless Skinless Breasts, cooked and chopped
salt and pepper, to taste
4 cups
chopped cabbage (or use a bag of coleslaw mix)
1 cup
cucumber, diced
1/2 cup
bell pepper, diced
1/2 cup
green onion, chopped
1 cup
edamame, shelled
1 can
water chestnuts, drained and diced
1/2 cup
fresh cilantro, chopped
1/2 cup
fresh mint, chopped
1 cup
peanuts
  1. Cook chicken using your preferred method; cool slightly and chop or shred.
  2. Place all ingredients for the salad in a large bowl.
  3. Pour dressing over all of the salad ingredients and toss to coat.

Recipe Note: This stores well in the refrigerator and can be enjoyed for the next few days or made a day or 2 ahead.

Asian Dressing

1/2 cup
soy sauce
1
lime, juiced (about 1/4 cup)
3 tablespoons
peanut butter
1 tablespoon
white wine vinegar or rice wine vinegar
1 tsp
sesame oil
salt & pepper, to taste
  1. In a jar that has a lid, add all of the dressing ingredients.
  2. Shake until evenly mixed.
  3. Pour over salad or store in the refrigerator for later use (shake to mix before using).

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Dinner Salads Lunch Sides

Asian Chopped Chicken Salad

Asian Chopped Chicken Salad

Ansley Wall
@tidal_tastes

Boneless Skinless Breasts

Made With:

Boneless Skinless Breasts

An easy, delicious crunchy salad with Asian inspired flavors. Using fresh cabbage and other crunchy veggies makes this salad great for making ahead or meal prepping.

Yield: 4

00:30 Prep
00:30 Total Time

Ingredients

Directions

Chopped Salad

2 cups
Springer Mountain Farms Boneless Skinless Breasts, cooked and chopped
salt and pepper, to taste
4 cups
chopped cabbage (or use a bag of coleslaw mix)
1 cup
cucumber, diced
1/2 cup
bell pepper, diced
1/2 cup
green onion, chopped
1 cup
edamame, shelled
1 can
water chestnuts, drained and diced
1/2 cup
fresh cilantro, chopped
1/2 cup
fresh mint, chopped
1 cup
peanuts
  1. Cook chicken using your preferred method; cool slightly and chop or shred.
  2. Place all ingredients for the salad in a large bowl.
  3. Pour dressing over all of the salad ingredients and toss to coat.
Recipe Note: This stores well in the refrigerator and can be enjoyed for the next few days or made a day or 2 ahead.

Asian Dressing

1/2 cup
soy sauce
1
lime, juiced (about 1/4 cup)
3 tablespoons
peanut butter
1 tablespoon
white wine vinegar or rice wine vinegar
1 tsp
sesame oil
salt & pepper, to taste
  1. In a jar that has a lid, add all of the dressing ingredients.
  2. Shake until evenly mixed.
  3. Pour over salad or store in the refrigerator for later use (shake to mix before using).
Springer Mountain Farms
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