Asian Chopped Chicken Salad from Pei Wei features tender grilled chicken, crisp cabbage, crunchy almonds, and fresh cilantro, all tossed in a zesty sesame-soy dressing for a vibrant and refreshing meal.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowl
- Tongs
- Grill pan or skillet
- Whisk
- Measuring cups
- Measuring spoons
- Salad spinner (optional)
Ingredients
- 2 cups napa cabbage
- 1 cup red cabbage
- 1 cup romaine lettuce
- 1 cup grilled chicken breast
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup fresh cilantro leaves
- 1/4 cup sliced almonds
- 2 tablespoons crispy wonton strips
- 2 tablespoons sesame seeds
- For the sesame-soy dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon vegetable oil
- 1 teaspoon sriracha
Fresh cilantro and sliced almonds add vibrant flavor and texture to the salad, so be sure to use fresh herbs and whole almonds for optimal taste. Grilled chicken breast should be cooked just until tender and juicy to complement the crisp cabbage and romaine lettuce. For the sesame-soy dressing, using toasted sesame oil enhances the nutty aroma and balances the soy sauce and rice vinegar acidity. Sriracha adds a mild kick, but you can adjust the amount based on your heat preference. Your copycat Asian Chopped Chicken Salad from Pei Wei will taste best when ingredients are fresh and well-prepared.
Instructions
- Wash and dry all vegetables (cabbages, lettuce, carrots, green onions, cilantro).
- Thinly slice napa cabbage, red cabbage, and romaine lettuce using a chef’s knife.
- Shred carrots if not pre-shredded.
- Slice green onions and roughly chop fresh cilantro leaves.
- Grill chicken breast in grill pan or skillet; let rest, then slice into strips.
- In a mixing bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, lime juice, minced ginger, minced garlic, vegetable oil, and sriracha to make the dressing.
- In a large mixing bowl, combine napa cabbage, red cabbage, romaine lettuce, carrots, green onions, cilantro, grilled chicken, sliced almonds, crispy wonton strips, and sesame seeds.
- Pour sesame-soy dressing over salad ingredients.
- Toss salad using tongs until everything is well coated.
- Serve immediately.
Substitution
Asian Chopped Chicken Salad from Pei Wei copycat menu can be easily adapted if you don't have grilled chicken on hand; shredded rotisserie chicken works well as a quick substitute. When napa cabbage is unavailable, substitute with green cabbage or bok choy for a similar crunch and flavor profile. For the sesame-soy dressing, if toasted sesame oil is hard to find, regular sesame oil or a blend of olive oil with a splash of toasted sesame seeds can give you a comparable taste. You can omit crispy wonton strips and add extra almonds or toasted rice noodles for crunch while keeping the salad's vibrant texture. Be mindful of balancing the dressing ingredients to suit your taste if you adjust any components, ensuring the zesty and refreshing flavor shines through.
Tips
Ensure all vegetables are thoroughly washed and dried to maintain crispness and prevent sogginess in your Asian Chopped Chicken Salad. Use a sharp chef's knife to thinly slice cabbages and lettuce for even texture and bite. Let grilled chicken rest after cooking to preserve juices and tenderness before slicing into strips. Whisk dressing ingredients well to blend flavors evenly, then toss the salad thoroughly to coat every ingredient with the zesty sesame-soy dressing.
Nutritions
Asian Chopped Chicken Salad from Pei Wei is packed with lean protein from grilled chicken breast, contributing to muscle repair and satiety. The combination of napa cabbage, red cabbage, and romaine lettuce offers a high fiber content, supporting digestion and gut health. Almonds and sesame seeds add healthy fats, vitamin E, and essential minerals like magnesium and calcium. Your meal provides a balanced mix of macronutrients and antioxidants, making it a nutritious choice for a vibrant and refreshing dish.
Storage
Store your Asian Chopped Chicken Salad in an airtight container and refrigerate within two hours of preparation to maintain freshness and prevent spoilage. Keep the salad and dressing separate if possible, as combining them early may cause the vegetables to wilt and lose their crisp texture. Consume the salad within 24 hours to enjoy optimal flavor and texture.
Variation or Alternatives
You can swap grilled chicken breast with seared tofu or shrimp for a vegetarian or pescatarian alternative. Using kale or spinach instead of napa cabbage provides a heartier texture and boosts nutritional value. Toast almonds and sesame seeds lightly before adding to enhance their crunch and flavor. Consider mixing the dressing ingredients in advance to allow flavors to meld and intensify.
Allergies
This Asian Chopped Chicken Salad contains common allergens such as soy from the soy sauce and sesame seeds in the dressing, along with tree nuts from the sliced almonds. If you have a nut allergy or soy sensitivity, you should exercise caution or consider substituting these ingredients to avoid reactions. Your meal can be safely customized by omitting these allergens or choosing alternative dressings and toppings.
Why this recipe?
Asian Chopped Chicken Salad from Pei Wei restaurant is favored for its vibrant combination of fresh vegetables, tender grilled chicken, and a zesty sesame-soy dressing that delivers a perfect balance of flavors. The salad offers a healthy, protein-rich option that appeals to health-conscious diners seeking a satisfying meal without excess calories. You can recreate this dish at home to enjoy customizable ingredients and savor the authentic taste of Pei Wei's popular menu item. Making the copycat recipe allows you to control freshness and portion size while enjoying restaurant-quality flavor.