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 and serious crunch 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! (You might also love this southwestern chopped salad with chicken.) 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. I listed the servings in the recipe card below as 4 servings, but honestly, it’s sometimes more like 2-3 for us because we tend to take it down. Usually 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 to share with you:
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. Enjoy! XO, Kathryn Veggies: 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 add toppings like crispy wontons or peanuts for some extra crunch. Make ahead: 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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