This post may contain affiliate links which help support Zestuous.

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


  • 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


  • 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

Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous

You May Also Like

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.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  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). 🙂