Asian Chicken Chopped Salad (Whole30 Paleo Keto) – a deliciously nutritious salad with a sweet and tangy Asian dressing, free of soy or sugar!
One week into our January round of Whole30 and we are going strong! We’re eating super delicious and satisfying food everyday and my cravings for naughty treats have been minimal. Even my husband, who was a hard sell, is sticking to the plan with few complaints!
This recipe is an excellent addition to any Whole30 or Paleo meal plan. Full of crunchy good-for-you veggies and a dressing that is just the right amount of sweet and tangy, it totally hits the spot if you’re having cravings for Asian food! This salad is perfect as a stand alone Whole30/Keto friendly meal, complete with servings of protein (chicken), veggies (cabbage and peppers), and healthy fats (almonds and dressing).
How to Make Asian Chopped Chicken Salad
To prepare this salad, I start with the shredded chicken. This foolproof recipe for making shredded chicken in the Instant Pot (favorite appliance ever!!) is my method of choice. I make a big batch on Sunday and add it to all my salads, including this one! Also convenient is store bought rotisserie chicken.
Next is the dressing…sweetened naturally with dates and full of awesome sesame ginger flavor, this dressing is down right drinkable. If you haven’t tried coconut aminos yet in place of soy sauce, you are going to love it! It has a mild, salty flavor and brings savory richness to all kinds of recipes. You can also find the ingredients for this dressing at Thrive Market, my absolute favorite source of Whole30 compliant staples!
This dressing is so good, you’ll want to make a double batch! It also makes an excellent dipping sauce or marinade. Typically I store the dressing in a mason jar until ready to use. The salad is super easy to throw together using a premade bag of coleslaw mix, red cabbage, sliced red peppers, green onions, and almonds. If I’m going to serve it immediately, I combine everything together at this point. For meal prepping, I keep the dressing separate and toss it in individual servings.
Variations on Asian Chicken Chopped Salad
For Keto diets, reduce or remove the dates in the dressing to keep the sugar carb count lower.
Other delicious add-ins for this salad include mandarin oranges, pineapple chunks, sunflower seeds, and pea pods.
Try cooked shrimp in place of the chicken for a different version.
Pineapple juice and red pepper flakes are great substitutions and/or additions to the Asian dressing.
If you need a little push to get started on your own Whole30 journey, head over to this post for a complete Whole30 Survival Guide with menu, shopping list, and tons of tips. And be sure to join my Facebook Whole30 Support Group for extra encouragement!
Did you make this recipe and love it too? Please leave your rating and review below! And don’t forget to tag your photos of this recipe on Instagram!
Asian Chicken Chopped Salad (Whole30 Paleo)
- 4 cups cole slaw mix (cabbage with shredded carrots)
- 1 cup shredded red cabbage
- 1/2 red bell pepper, sliced thin
- 1 cup shredded chicken breast
- 1/4 cup slivered almonds
- 2 green onions, finely sliced
- 1 Tablespoon sesame seeds (optional)
- For the salad, place all ingredients in a large bowl or serving dish and toss to combine.
- For the dressing, combine all ingredients in a small blender or food processor (I used my Magic Bullet.) Process until dates are completely ground and dressing is a slightly creamy texture.
- Best when salad and dressing are combined just before eating.
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