Asian Chicken Chopped Salad

Bagged chopped salad and a rotisserie chicken are my fallbacks for quick meal. But paying $5 for a bag of salad is a bit silly – especially when I could throw together some finely chopped veggies and nuts myself. This Asian Chopped Salad has only 5 ingredients, so it’s quick to make-ahead, prep, and portion. Toss with a ginger-soy dressing, and then add chicken or protein of choice. It’s super fast, just as good, and a few bucks cheaper!

Let me know what you think by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD.

Asian Chopped Chicken Salad

This Asian Chopped Salad has only 5 ingredients, so it’s quick to make-ahead, prep, and portion. Toss with a ginger-soy dressing, and then add chicken or protein of choice. | Makes 4 Salads

INGREDIENTS

1 (10- to 12-oz) bag finely shredded green cabbage (approx. 6 cups)
2 green onions, chopped
1 red bell pepper, cored and diced or cut into matchsticks
¼ slivered almonds, toasted
2 cups skinless rotisserie chicken breast, coarsely shredded or chopped
½ cup ginger soy dressing (such as Cindy’s Kitchen Ginger-Soy Dressing and Marinade)

METHOD

Place 1½ cups shredded cabbage in 4 meal prep or storage containers. Top each evenly with chopped green onion, bell pepper, almonds and chicken. To serve, toss each salad with 2 tablespoons dressing.
For days when you need a little more, add 1/3 to ½ cup cooked quinoa to salad before tossing with dressing.
NOTE: Any type of shredded cabbage or mixture with other greens such as bok choy or kohl rabi will work, and there are several varieties available near the bagged salad greens. If packing for work, toss salad with dressing in the morning when packing lunch since cabbage is a heartier green that often tenderizes slightly, yet stays crisp, when dressing is added.