Asian Chicken Chopped Salad (Whole30 Paleo Keto)

Asian Chicken Chopped Salad (Whole30 Paleo Keto) is a fabulously nutritious salad with marinated pieces of chopped chicken and crunchy vegetables all tossed in a sweet and tangy seasme dressing.

This Asian salad is a wonderful mixture of protein, crunchy vegetables and healthy fats.

To make this recipe simpler, the dressing doubles as a marinade for the chicken. It’s a sweet and salty blend of coconut aminos, rice vinegar, avocado oil, sesame oil, ginger, and garlic powder.

To add some sweetness, use Swerve for a Keto diet or 2 pitted dates for Paleo or Whole30. The dressing gets processed in a food processor or blender to really blend all the flavors.

You’ll marinate the diced chicken thighs for 1 to 4 hours in half the dressing.

If you want a spicy dressing, add a few pinches or crushed red pepper flakes to the dressing.

The salad portion is a colorful mixture of chopped romaine lettuce, red cabbage, carrots, red bell pepper, snow peas, mandarin oranges, green onion, and cilantro.

Sprinkle some sliced almonds on for additional healthy fat and extra crunch.

If you aren’t going to eat all the salad right away, don’t toss the salad dressing in or the salad will get soggy.

Try using shrimp instead of chicken thighs for a flavor twist. I like the juicy flavor of chicken thighs, but you could use chicken breast instead.

More Healthy Salads:

• Healthy Broccoli-Apple Salad
• Clean 4-Bean Salad

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Asian Chicken Chopped Salad

Asian Chicken Chopped Salad (Whole30 Paleo Keto) is a fabulously nutritious salad with marinated pieces of chopped chicken and crunchy vegetables all tossed in a sweet and tangy seasme dressing.

Course Salad

Cuisine Asian

Keyword chopped salad

Prep Time 12 minutes

Cook Time 8 minutes

Marinate 1 hour

Servings 4

Calories 381 kcal

Ingredients

Dressing and Marinade

• 1/3 cup coconut aminos
• 1/4 cup rice wine vinegar
• 3 tablespoons avocado oil
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger
• 1 garlic clove, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1 tablespoon Swerve or Splenda or 2 pitted dates

Salad

• 4 boneless, skinless chicken thighs
• 5 cups chopped Romaine lettuce
• 2 cups chopped red cabbage
• 1/2 cup shredded carrots
• 1/2 cup diced red or orange bell pepper
• 1 cup diced snow peas
• 1 small can mandarin oranges packed in juice, drained
• 2 green onions, sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds

Instructions

1. Combine all dressing/marinade ingredients in a small food processor or a blender. Process until smooth. Set aside.

2. Cut chicken into bite-sized pieces. Place in a large ziptop bag and add half of the dressing/marinade. Refrigerate for 1 to 4 hours.

   Place remaining dressing in refrigerator until needed.

3. Cook chicken in a greased cast iron pan over high heat until browned and cooked through. Let cool.

4. Combine all salad ingredients in a large bowl. Toss with reserved dressing.

Nutritional values should be used as an estimate only. They can vary greatly based on products used as well and measuring and cooking methods used.

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