Chop Chop Chicken Salad
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(4 rated)
4-6 servings


  • Salad mix

    • 2 heads romaine hearts, sliced 1/4 inch thick
    • 1 pound spinach, sliced 1/4 inch thick
    • 1 cup julienne carrots
    • 1 cup sliced mangoes (optional)
    • 1 cup julienne cucumbers
  • Peanut dressing

    • 1 cup seasoned rice wine vinegar
    • 1 tablespoon minced jalapenos, no seeds
    • 2 tablespoons soy sauce
    • 1/2 cup fine chopped toasted peanuts
    • 1 tablespoon minced canned jalapenos with juice
    • 1 teaspoon grated ginger
    • 1 teaspoon kosher salt
  • Chicken

    • 1 pound cooked shredded chicken breasts (from a rotisserie chicken)
  • Salad presentation

    • 4 cups salad mix
    • 1/2 cup chicken
    • 3 ounces peanut dressing


For the peanut dressing 

Place all ingredients in a blender, using the pulse option, quickly pulse the dressing until uniform, dressing will not emulsify, dressing is meant to be mixed before each use. Transfer to container and keep refrigerated.

For the salad presentation

In a mixing bowl, spoon dressing onto the bottom of the bowl, add salad mix and chicken and toss until well coated. Transfer to serving bowl and serve. Garnish with chopped peanuts.