Chopped Chicken Salad

Chicken and fresh vegetables make this a refreshing and easy recipe.  It works great as a lunch or a dinner and keeps for a couple of days for an easy lunch the next day.  As an option you can use left over chicken or grocery store roasted chicken if you are in a pinch.

Chopped Chicken Salad

Chopped Chicken Salad


  • 2 cups cooked Chicken breast, chopped to bite sized pieces
  • 6 cups chopped cabbage (you can use coleslaw mix from the produce section also)
  • 1/2 cup slivered almonds
  • 1/2 cup dried cranberries
  • 1/2 cup red onion, diced very small
  • 1/2 cup chopped cilantro
  • 2 Tablespoons sesame seeds
  • 1/4 cup EVOO
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon soy sauce
  • 1 clove garlic crushed
  • 1 Tablespoon honey
  • 1 Tablespoon fresh ginger, minced finely
  • 1/2 teaspoon toasted sesame oil


  1. In a blender combine: sesame seeds, EVOO, vinegar, soy sauce, garlic, honey, ginger and sesame oil.
  2. Blend until combined.
  3. Toss remaining ingredients in a large salad bowl.
  4. Pour dressing over salad and toss.
  5. Let sit for a couple of minutes to marinate before serving.


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