I almost feel guilty calling this a recipe. When I make this, almost everything is already chopped and ready to go except for the chicken. Trader Joe’s has this chopped veggie mix with cabbage, carrots, broccoli, jicama, and maybe a couple other random veggies. I just chop up some romaine lettuce so that it’s the same size as the veggie mix, grill up some chicken, throw it all into a bowl with Trader Joe’s Asian Spicy Peanut Vinaigrette, toss everything together, and serve. If you don’t have a trader Joe’s, then here is how I would make it (and none of this “dressing on the side” business, it’s just better if it’s all tossed together) :
10 Minute Asian Chicken Chopped Salad
Ingredients
- 1 lb Chicken Thighs
- 1/4 Head Green Cabbage
- 1/4 Head Red Cabbage
- 1/2 Head Broccoli
- 2 Carrot Sticks
- 1 Can Water Chestnuts
- 1 Romaine Heart or Small Head of Iceberg
- 1/2 Cup LaChoy Crispy Noodles
- Any Asian Salad Dressing (Sesame, Peanut, etc.)
Instructions
- Season the chicken thighs with salt and pepper
- Grill for 5 minutes on each side, or until cooked through
- Meanwhile, chop up all the veggies (including the lettuce and water chestnuts) into 1/4 inch dice, and put it all in a large mixing bowl
- When the chicken is cooked, cut it up to be the same size as well, and place it in the bowl
- Drizzle the salad dressing on top of everything, then toss all the ingredients together to coat
- Top with the LaChoy noodles, serve, and enjoy!
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