A fresh and delicious Asian-inspired chopped salad dressed with a spicy peanut sauce.
This post is sponsored by House of Tsang. All opinions are my own. Thanks for supporting the brands that make Lively Table possible!
Raise your hand if you love chopped salads! Are you raising your hand? I can’t see you. I’m raising my hand!
I love chopped salads! I love the mix of crunchy veggies and fun toppings. I love that you can throw everything in a bowl and stir it all around with dressing for a complete meal. I love that you can eat them without having to stop every few bites to cut something with a knife. Chopped salads are just so darn good.
You now what I also love? Asian food. So many fresh, yummy veggies, all of the exotic flavors that somehow combine into harmonious deliciousness, and so many inspiring recipes from different regions! I love it!
You know what I don’t love? I don’t love trying to put together a recipe for an Asian sauce. Don’t get me wrong, I love cooking Asian inspired dishes and I will make a complicated sauce if I absolutely have to. Like Pad Thai sauce. I’ll do that, begrudgingly. But let’s be real. It’s so hard to find all of those foreign ingredients in your grocery store sometimes, especially if you don’t know what you’re looking for. The first time I tried to buy fish sauce, I was like, Where do I even look? Will it have actual fish in it? What aisle is that on?
I’m much more comfortable shopping for strange but tasty ingredients now, but it’s still a pain to search for 3 days and pay $8 for a jar of something that you will only use a quarter teaspoon of (looking at you, tamarind paste), only to have it sit in the back of your refrigerator and go bad. Then you still have to mix miniscule amounts of all those ingredients to make a cohesive sauce. And you haven’t even made it to the rest of the dish yet!
That’s where House of Tsang sauces come in. They make it easy to put together an Asian-inspired meal without having to hunt down a thousand tiny ingredients. Just grab one bottle of delicious sauce, and you’re halfway to dinner being on the table!
I used the Bankok Peanut Sauce™ to make this delicious Asian-inspired Spicy Peanut Chopped Salad. It adds so much flavor to the already flavorful veggies, and makes this salad a cinch to make! It’s perfect for a fresh and easy dinner, or delicious leftover for lunch the next day. You can make it even easier by using leftover cooked chicken (like my Miso Chicken), or leave the chicken out for a vegetarian option. Just toss the ingredients in a bowl, pour on the sauce, and mix it up! It’s a quick and healthy meal that’s sure to please. (I loved it so much I made it two days in a row!)
If you like this Spicy Peanut Chopped Salad, check out some of the other delicious Asian-inspired recipes made easy with House of Tsang Sauces here and visit them on Facebook!
Spicy Peanut Chopped Salad
A fresh and delicious Asian-inspired chopped salad dressed with a spicy peanut sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3-4 servings 1x
- Category: salad
- Cuisine: Asian
Ingredients
- 1 boneless skinless chicken breast
- Salt and pepper
- 4 wonton wrappers
- Olive oil
- 3 cups roughly chopped napa cabbage
- 2 cups roughly chopped baby spinach
- 1/4 cup chopped green onion
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro leaves
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped cucumber
- 1/2 cup shredded carrots
- 1/2 cup shelled edamame
- 2 tbsp chopped peanuts
- 1/4 cup House of Tsang Bankok Peanut Sauce™
Instructions
- Preheat oven to 350° F. Season chicken breast with salt and pepper. Place in an oven safe baking dish, cover with foil, and bake 20-30 minutes, or until done (a thermometer inserted in the center should read 165° F).
- Meanwhile cut wonton wrappers into 1/4 inch strips. Spread into a single layer on a piece of foil. And spray or brush with olive oil. Bake for 10 minutes at 350° F.
- Chop cabbage and spinach and toss in a large bowl. Chop remaining vegetables into small, evenly sized pieces. Add to bowl with cabbage and spinach.
- Once chicken is cooked and cooled, chop into even pieces and add to salad with edamame, peanuts, and crispy wonton chips. Drizzle with House of Tsang Bankok Peanut Sauce. Toss to coat and serve immediately or refrigerate until ready to serve (do not add wonton chips until serving if you do not serve immediately).
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teaspoonofspice says
October 24, 2016 at 8:32 amSo colorful! I know all about those $8 jars sitting in the back of my fridge…loving your reco for how not to add to that collection. – Serena
Shannon @ KISS in the Kitchen says
October 24, 2016 at 10:43 pmI love chopped salads too and this recipe and sauce look amazing- definitely will be giving it a try!