Asian Chopped Salad

  • Created By
    Ken Alger
  • Shared On
  • Posted In
2 as a meal, 4-6 as an appetizer
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
A word from the cook
hot an spicy - it's got bite!

Chille LIme Dressing
Juice of 2 Limes
3 tablespoons of rice wine vinegar
1 tablespoon of brown sugar
1 teaspoon of sesame oil
1 teaspoon of grated ginger
1 teaspoon of sriracha sauce
1 small chilli pepper (reduce or add to taste)

2 Chicken breast

1/2 Red Bell Pepper
1 Carrot
3 Cups of Napa Cabbage (julienned)
1 Cup of Red Cabbage
2 Baby Bok Choy (jullienned)
2 green onions -thinly sliced
1/2 cup of thinly sliced snow peas
1 mango peeled, pitted and thinly sliced
1/4 cup each of:
1/3 cup roasted peanuts
1/4 cup (2) Shallots roasted in oil until crispy.


Chilli Lime Dressing:

  1. Whisk together all the ingredients for the Chilli Lime Dressing


  1. Cut the chicken breasts into skewer size pieces.
  2. Place into a bowl and add 2 tablespoons of the dressing to marinate.
  3. Marinate for a minimum of 30 minutes and then skewer the chicken pieces and BBQ until cooked (about 10 -12 minutes).    Serve the chicken skewers over the prepared salad.


  1. Cut 1/2 Red Pepper cut in julienne strips and place into a large flat bowl
  2. Add 1/2 cup of carrot sticks (match sticks)
  3. Julienne the Cabages and add to bowl.
  4. Add snow peas julienned
  5. Add Mango (cut into thin strips) peeled.
  6. Add the basil, mint and corriander that has been mixed together.
  7. Mix the salad ingredients and pour the remaining dressing over the salad and mix well
  8. Top with peanuts and fried shallots.

2 Notes

  1. Ken Alger

    To reduce the ‘heat’ in this dish, add 1/2 cup of sour cream to the remaining dressing and toss into the salad – makes it into a creamier ‘cole slaw’ type dish.

  2. Ken Alger

    With the Chicken Skewers this is a full dinner dish. Without the Chicken skewers it is a great salad to accompany any asian dinner.