Asian Chopped Recipe
grilled chicken breast, romaine, grape tomato, cabbage, edamame, snow peas, cucumber, peanuts, fried wontons, sesame ginger vinaigrette
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Ingredients
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Salad Base & Vegetables
Protein
Crunch & Garnish
Sesame Ginger Vinaigrette
Method
Prep Vegetables & Edamame
Rinse and dry the romaine. Chop or thinly slice the romaine into roughly 1-inch pieces (about 6 cups packed). Place in a large mixing bowl.
Thinly slice or shred 1 cup red cabbage and add to the bowl with the romaine.
Halve the grape tomatoes and add 1 cup to the bowl.
If edamame is frozen, cook according to package directions (typically boil 3–4 minutes), drain and cool; measure 1 cup and add to the bowl.
Cook Chicken
Pat the chicken breast dry. Season both sides with 1 tsp salt and 1 tsp black pepper.
Heat 1 tablespoon neutral oil in a grill pan or skillet over medium-high heat until shimmering.
Grill or sear the chicken 5–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust time if breast is very thin or thick.
Remove the chicken to a cutting board and let rest 5 minutes, then slice into thin strips or bite-size pieces.
Make Sesame Ginger Vinaigrette
In a small bowl or jar combine 3 tbs rice vinegar, 1 tbs soy sauce, 1 tbs honey, 1 tbs fresh lime juice, 1 tsp toasted sesame oil, 3 tbs neutral oil, 1 tsp grated ginger, 1 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper.
Whisk or shake vigorously until emulsified. Taste and adjust: add a little more honey for sweetness, more soy for saltiness, or extra rice vinegar for brightness. Stir in 1 tsp toasted sesame seeds if using.
Assemble Salad
Pour about 3/4 of the vinaigrette over the prepared greens and vegetables in the large bowl. Toss gently but thoroughly to coat. Reserve remaining vinaigrette for serving (about 1–2 tablespoons per serving to adjust).
Add the sliced grilled chicken to the tossed salad and gently toss again to distribute.
Transfer the salad to a serving bowl or divide between plates.
Top each portion with 1/4 cup coarsely chopped peanuts and 1/2 cup fried wonton strips (or sprinkle the wontons right before serving so they stay crisp). If you reserved extra vinaigrette, drizzle a little more on top as desired.
Serve
Serve immediately so wonton strips remain crisp. Offer extra sesame ginger vinaigrette at the table.