I have a serious weakness for chopped salads.
A crunchy salad that features a huge mess of raw veggies and a light vinaigrette? A salad where every bite includes a little bit of everything? Every forkful is mixed perfection? Oh my.
This Asian-style chopped salad with a 5-minute homemade soy ginger dressing is amazing. Such great colors and such great texture from all the different veggies and such great flavor from the easy dressing. (It’s the same one I use in my brown rice Buddha bowl.)
Plus, all you have to do is chop, mix, shake and combine. Couldn’t be simpler!
I love having this chopped salad at the beginning of the week. It feels so clean and fresh and is a great way to kick off a week. Plus, it can leave you with extra veggies, which encourages me to use them later in the week. Usually, I’ll roast the extra broccoli and cauliflower, and snack on the carrots and snow peas. More veggies!
I imagine this could be stretched to feed 4 people, but I wrote it as 2-3 because we took it down. No leftovers for lunch the next day, sadly. I’ll just have to double up and hide part of it next time. I can’t be trusted near a chopped salad.
Two tips before I leave you:
1. You can buy your veggies at the salad bar at the grocery store if you don’t want to have a full head of broccoli and cauliflower and a whole bag of carrots, etc.
2. You should probably buy the whole head of broccoli and cauliflower and bag of carrots. Reserve the extra veggies for another meal later in the week — roasted veggies or a quick stir fry — or chop and keep them on hand for snacking with a dressing or dip.
Go stick your face in this salad. Just remember to come up for air.
- 10 cups romaine lettuce, finely chopped
- 1 cup broccoli florets, finely chopped
- 1 cup cauliflower florets, finely chopped
- 1 bell pepper (any color) or 3-4 smaller sweet peppers, finely chopped
- 1 handful snap peas (about 20 or so), cut horizontally into 1/4 inch strips
- 1 medium carrot, peeled and finely chopped (or use 4-5 baby carrots)
- 3-4 mushrooms (I used cremini), finely chopped
- 1 cup chopped, cooked chicken (from about 1 skinless boneless chicken breast)
- 5-minute soy ginger dressing
- Start by washing and chopping your veggies. Add all of the veggies to a large bowl.
- Next, make the soy ginger dressing. Just add all of the dressing ingredients to a small jar or container with a tight fitting lid, cover and shake it up.
- Pour dressing over salad and toss well, until everything is coated. I start with about two-thirds of the dressing and add from there.
- Serve and devour!
You can leave out or sub in any other favorite veggies for this dish. Other greens or even cabbage would be awesome in place of the romaine lettuce. Throw in some asparagus or peas. You could add cooked and cooled edamame for a protein boost or as a sub for the chicken if you want this to be vegetarian. And you could certainly top with crispy wontons or peanuts for some extra crunch.
You can also make this ahead. Chop all of the veggies and store in a large bowl in the refrigerator. Keep the chopped chicken in a separate container or plastic bag in the refrigerator. Mix your dressing and store in the jar or container in the fridge. When ready to eat, mix up the chicken and veggies. Shake the dressing to get it well mixed, drizzle over the salad, toss and serve!
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Amount Per Serving: Calories: 365Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 63mgSodium: 329mgCarbohydrates: 38gFiber: 14gSugar: 19gProtein: 26g
** What’s your favorite salad to order in a restaurant?