Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Asian Chopped Salad
chicken, mushrooms, water chestnuts, and oranges

Active: 35 min Total: 35 min
This Asian-inspired chopped salad is full of dynamic flavor and textures. Even though it's a salad, it's still full of heartiness, perfect for fall.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Asian Chopped Salad:
  • Chicken thighs, boneless & skinless - 1 lb , chopped
  • Mushrooms, brown - 1/2 lb , sliced
  • Green onions - 2 stalks , chopped
  • Water chestnuts - 5 oz , chopped
  • Iceberg lettuce - 1/2 head , chopped
  • Oranges - 2 , segmented
  • Oil, cooking - 2 Tbsp
Asian Vinaigrette:
  • Bragg's / coconut aminos - 2 Tbsp
  • Rice vinegar - 2 Tbsp
  • Honey - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Oil, cooking - 6 Tbsp

Prep

  1. Chicken - Chop into bite-sized pieces. Sprinkle on some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Mushrooms / Green onions / Water chestnuts / Iceberg lettuce / Oranges - Prep as directed. (Can be done up to 3 days ahead)
  3. Make vinaigrette - Whisk together aminos, rice vinegar, honey, toasted sesame oil, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a wok over medium-high heat. Add cooking oil and then chicken to heated oil. Saute until chicken is cooked through, 4 to 8 minutes (depends on how thick you cut the pieces).
  2. Toss vinaigrette with chicken, mushrooms, green onions, water chestnuts, orange segments, and lettuce. Enjoy!

Reviews

Ratings


0 reviews