Chopped Asian Chicken Salad


Yes, I know. I’m on an Asian kick. I can’t help it– it’s a cuisine that makes vegetables taste good– and vegetables are good for you.

A few days ago, I made an Asian-style chopped salad with shrimp. Embarrassingly, I used frozen shrimp from Thailand. There are a lot of reasons why you shouldn’t do that. As this is a food blog, I won’t spoil your appetite with an explanation. This time, I changed a few things around and I think this version exceeds the former.


  • 1 orange bell pepper
  • 1 cup chopped/cubed fresh pineapple
  • 1/2 cucumber, seeded and cut into half moons
  • kosher salt
  • soy sauce
  • fish sauce
  • brown sugar
  • sriracha
  • rice Chex cereal
  • rice vinegar
  • chile flakes
  • 1 1/2 cups cabbage
  • 1/3 poached chicken breast (per person)

To make the salad

  1. Cut a whole cucumber in half; cut the half in half. Using a spoon, hollow out the center of the cucumber removing the seeds. Slice into half moons and place in a bowl with 1 tbsp of kosher salt. Set aside.
  2. Chop pineapple, cabbage, and bell pepper into manageable slices and bites. Set in a large mixing bowl.
  3. Per your preference, slice or shred the poached chicken.
  4. Squeeze the cucumber of excess moisture over a sieve. Wash off excess salt and squeeze more moisture out of the cucumber. Place in a large mixing bowl along with other ingredients.
  5. In a small mixing bowl, combine 3 tbsp soy sauce, 2 tbsp brown sugar, 3 dashes of chile flakes, 2-3 tsp rice wine vinegar, 2-3 tsp of sriracha and 3-4 tsp fish sauce. Mix well making sure to dissolve the brown sugar. Pour over raw ingredients. Let sit 5-10 minutes before serving.
  6. Add poached chicken (1/3 breast per person) atop raw salad along with crushed rice Chex cereal and a drizzle of sriracha.



3 thoughts on “Chopped Asian Chicken Salad

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