Creamy Asian Chopped Chicken Salad
Creamy Asian Chopped Chicken Salad
Brie Thompson
6
20 minutes
0 minutes
Crunchy, creamy, and a little zesty, this Creamy Asian Chopped Chicken Salad is a fresh lunch or dinner I could happily make on repeat. Tender chicken, cabbage, carrot, cucumber, and sweet apple get tossed in a dressing of Wasabi Infused Olive Oil, Ponzu Barrel Aged Balsamic, Black Garlic Shiitake Rub, and Black Garlic Infused Sea Salt. Pile it into lettuce cups or onto a sandwich and watch it disappear.
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Ingredients
Salad
- 1 lb Cooked Chicken, diced
- ½ small Green Cabbage, shredded
- 1 Large Carrot, shredded
- 1 Red Bell Pepper, finely diced
- 1 English Cucumber, deseeded and finely diced
- 1 Apple, finely diced
Dressing
- 2 Tbsp Wasabi Infused Olive Oil
- 4 Tbsp Ponzu Barrel Aged Balsamic
- 2 tsp Black Garlic Shiitake Rub
- ½ tsp Black Garlic Infused Sea Salt
- ¼ cup Mayo
To Finish
- Green Onions, sliced, to garnish
- Black Sesame Seeds, to finish
Directions
In a large bowl, combine the chicken, cabbage, carrot, red bell pepper, cucumber, and apple.
In a small bowl, whisk together the Wasabi Infused Olive Oil, Ponzu Barrel Aged Balsamic, Black Garlic Shiitake Rub, Black Garlic Infused Sea Salt, and mayo until smooth.
Pour the dressing over the chicken mixture. Toss gently until evenly coated.
Top with the black sesame seeds and garnish with sliced green onions. Serve immediately, as is or with lettuce cups, tortilla chips, or on a sandwich.