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Chopped Oriental Chicken Salad from Zestuous

Skinless chicken breasts and thighs are roasted in an oriental dressing with crunchy peanuts and sesame seeds to create this low-cal, 6-point chopped oriental chicken salad.

I love chopped salads. In fact, I don’t even understand why non-chopped salads exist. Sure large slices of tomatoes and red onions are pretty for presentation, but it’s awkward to eat an onion slice.

With chopped salads, everything is bite-sized and combined, so that with every bite you get a hint of onion and tomato and cheese…or whatever mix-ins you choose.

I’ve been tempted to ask chefs to chop up salads, but I’m not in Kindergarten any more, so I guess I’m grown up enough to chop my own salad. Inevitably though when I do, a cherry tomato slides off my plate across the table.

Ugh! Just too much work. That’s the kind of stuff that should happen behind the scenes in the kitchen.

That’s why I love bagged shredded cabbage and carrots. Someone else has done the work. All I have to do is chop the other mix-ins and eat without starting a match of tomato ping-pong.

This salad includes a bag of cabbage and half a bag of carrots, plus some roasted chicken and peanuts and homemade oriental dressing. If you’re counting Weight Watchers Points, the entire recipe (which serves 3-4) is 22 points.

Zestuous Chicken Tip

Boneless, skinless chicken breasts have been in the meat case for decades, but now it’s also easy to find boneless, skinless thighs. I like dark meat, so I often buy both the breasts and thighs. I chop up 1 breast and 2 thighs and freeze them in baggies. The combination adds more flavor to chicken recipes.

5 from 1 vote

Chopped Oriental Chicken Salad

Servings: 3 -4 Servings

Ingredients 

  • 4 tablespoons rice wine vinegar
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tsp. sesame oil
  • I boneless, skinless chicken breast chopped
  • 2 boneless, skinless chicken thighs, chopped
  • 1/3 cup peanuts
  • 2 tablespoons sesame seeds
  • 2 Fresno peppers, diced (optional)
  • 6 cups shredded cabbage
  • 2 cups shredded carrots
  • 2 scallions, sliced

Instructions 

  • Preheat oven to 400F degrees.
  • Make the dressing by mixing the rice wine vinegar, honey, soy sauce and sesame oil together in a bowl.
  • Chopped Oriental Chicken Salad from Zestuous
  • In a separate bowl, mix together the chicken, peanuts, sesame seeds, optional pepper and half of the dressing. Spread out on a sheet pan and bake in a 400-degree oven for 15 minutes.
  • Chopped Oriental Chicken Salad from Zestuous
  • Remove from oven and let cool.
  • Chopped Oriental Chicken Salad from Zestuous
  • In a large salad bowl, combine the cabbage, carrots and scallions. Add the cooked chicken and remaining salad dressing. Toss to coat and serve.
  • Chopped Oriental Chicken Salad from Zestuous
  • If you like added heat, top with sriracha sauce.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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4 Comments

  1. Oh, yum! I think I just found the salad I need to put on my menu for next week. 🙂

      1. We did love it! I made it for dinner Wednesday night and will be posting about it next Wednesday (4/9). 🙂