Asian Chopped Salad with Roast Chicken & Sesame Soy Vinaigrette

Perhaps you’ve been to or heard of a restaurant called, Chopt. It’s a chain and apparently there’s even a location in a neighboring town. Sadly, I have yet to visit. 😦 When I was still working in the city, Chopt was one of my go-to’s for lunch. The line was wrapped around the block, but I didn’t care. I would grab lunch there at least 1-2 times per week (okay – sometimes more). Their Asian chopped salad with sesame soy vinaigrette was my favorite. Sure, I would cheat and try one of their new, seasonal offerings every now and then, but I always came back around to this one. It was just that good.

I love vegetables. So for me, the more the merrier. Add or take out whatever you do or don’t like, but I recommend making this with at least the sesame sticks and orange. For me, the sesame sticks make the salad. One day, Chopt ran out of sesame sticks and that day, the entire salad was a complete and tragic disappointment. The orange just brightens everything up and adds such a pleasant pop of sweetness. If you’re at all hesitant on either, it’s worth trying at least once. Trust me.

The other great thing about this salad is you can prep everything ahead of time. Once you’re ready to eat, you just chop up the spinach and add everything else.

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And you’re literally done in minutes!

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Ingredients

This salad generously serves two as a main course

For the salad:

  • 5-6 generous handfuls of baby spinach (or any other mild green), rough chopped
  • One chicken breast (I used a roasted breast from the other night), cubed
  • 1c snow peas, quartered
  • 1 carrot (I used a purple carrot here for more color), sliced
  • 1 orange, cut into bit size pieces
  • 1/2 red peper, chopped
  • 1/4 purple onion, sliced
  • 1/2c cucumbers (I used one small, Persian cucumber), quartered length wise and chopped
  • 3/4c sesame sticks, rough chopped
  • sesame seeds (for garnish)

For the dressing:

  • 2oz (1/4c) rice wine vinegar
  • 10z (1/8c) soy sauce
  • 3oz (1/3c) extra virgin olive oil
  • 2tbsp sesame oil
  • 2tsp sugar (I also like honey in this dressing)
  • 1/8tsp ginger
  • 1-2 cloves of garlic

Directions

  • For the salad, add all the ingredients into a large bowl and toss with the desired amount of dressing
  • For the dressing, add everything into a small bowl, whisk and adjust seasoning to taste

Notes

The dressing will keep in the fridge for a couple weeks and I think, actually tastes better after a day or two.

 

 

 

 

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