A chopped Asian-inspired chicken salad brings bright flavors, satisfying crunch, and a creamy, tangy dressing to the table. This updated version keeps the fun of those classic salads—think crisp cabbage and carrots, crunchy almonds, and sweet mandarin segments—while offering a healthier, Whole30-friendly approach when you choose clean ingredients. The signature element is the smooth, slightly nutty “peanut” dressing (made here with cashew butter), which ties everything together and gives the salad a rich, addictive finish.
This version isn’t a direct copy of the ramen-noodle salads many of us remember from childhood, but it captures the spirit with contrasting textures and bright flavors. Shredded chicken and romaine provide a hearty base, red cabbage and matchstick carrots add crunchy color, and slivered almonds bring toasty crunch. Mandarin oranges soften the palate with juicy sweetness, while cilantro and green onions brighten every bite. The creamy cashew-based “peanut” dressing adds savory, citrusy depth without excess sugar.
This salad works wonderfully for meal prep or for quick weeknight dinners. To keep the salad crisp, store the dressing separately and toss right before serving. If you prefer, you can use your favorite store-bought creamy sesame or tahini-based dressing—just choose a clean label if you’re aiming for Whole30 compliance.
Ingredients
- 4 cups chopped romaine lettuce (about 1 large head)
- 1 cup matchstick carrots
- 1 cup red cabbage, diced small
- 1/2 cup slivered almonds
- 2 cups shredded cooked chicken
- 10.7 ounces mandarin oranges, canned and drained (reserve 2 tablespoons of the juice for the dressing) or use fresh mandarins
- 1/4 cup fresh cilantro, chopped
- 3/4 cup green onions, thinly sliced on the diagonal (about 4 green onions)
- 1/2 teaspoon black sesame seeds
- 1/2 teaspoon toasted white sesame seeds
- 2 tablespoons coconut aminos
- 1 teaspoon fish sauce
- 1 tablespoon creamy cashew butter (or another creamy nut butter)
- 2 garlic cloves, minced
- 2 tablespoons rice vinegar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon toasted sesame oil
- Kosher salt and freshly ground black pepper, to taste
More chicken dinner ideas
Vietnamese-Inspired Chicken and Noodle Bowls; Mongolian Chicken; Slow Cooker Thai Red Curry Chicken and Veggies
Chopped Asian Chicken Salad with ‘Peanut Dressing’
Prep: 15 mins | Servings: 2
5 from 3 votes
Ingredients
For the Chopped Asian Chicken Salad:
- 4 cups chopped romaine lettuce (about 1 large head)
- 1 cup matchstick carrots
- 1 cup red cabbage, diced small
- 1/2 cup slivered almonds
- 2 cups shredded cooked chicken
- 10.7 ounces mandarin oranges, drained (reserve 2 tbsp juice)
- 1/4 cup fresh cilantro, chopped
- 3/4 cup green onions, thinly sliced on the diagonal
- 1/2 teaspoon black sesame seeds
- 1/2 teaspoon toasted white sesame seeds
For the ‘Peanut Dressing’:
- 2 tablespoons mandarin juice (from the can or freshly squeezed)
- 2 tablespoons coconut aminos
- 1 teaspoon fish sauce
- 1 tablespoon creamy cashew butter (or other nut butter)
- 2 garlic cloves, minced
- 2 tablespoons rice vinegar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon toasted sesame oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
Assemble the salad
- In a large bowl, combine the chopped romaine, matchstick carrots, diced red cabbage, and slivered almonds.
- Add the shredded chicken, drained mandarin segments, chopped cilantro, and sliced green onions. Sprinkle the black and white sesame seeds over the top. Toss gently to mix and set aside while you make the dressing.
Make the ‘Peanut’ dressing
- In a blender or food processor, combine the reserved mandarin juice, coconut aminos, fish sauce, cashew butter, minced garlic, rice vinegar, ground ginger, crushed red pepper flakes (if using), and toasted sesame oil.
- Blend until smooth and well combined. Taste and adjust seasoning with salt and pepper as needed.
- Drizzle the dressing over the salad and toss very gently so the mandarin segments remain intact. Serve immediately.
Notes
If you can’t find canned mandarin oranges without added sugar or unwanted ingredients, use fresh mandarins. Segment two mandarins and add the pieces to the salad; juice a third mandarin to yield about 2 tablespoons of juice for the dressing.
Nutrition
Calories: 612 kcal, Carbohydrates: 44 g, Protein: 47 g, Fat: 29 g, Saturated Fat: 5 g, Sodium: 764 mg. Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 2 | Calories (per serving): 612
If you enjoyed this recipe, leave a comment or note your favorite variations—extra cilantro, a squeeze more mandarin juice, or swapping cashew butter for peanut butter are all delicious options. For meal prep, keep dressing separate until just before serving to preserve crunch.