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Asian Chicken Chopped Salad Meal Prep

No Comments | By: Aimee Mars | Aimee Mars Living

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Asian Chicken Chopped Salad in 4 glass containers

It’s the new year, which means meal prep is in and eating last minute candy canes you pulled off your tree for lunch are so last year. We’re actually going to eat lunch in 2018 and it’s going to be tasty meals like this Asian Chicken Chopped salad with a peanut (PEANUT 😍!! PEANUT BUTTER) dressing.

Anyone else make plans to eat healthy this year??

Eating healthy doesn’t have to mean chomping on kale chips unless you want to, but when a wholesome meal like this chopped salad exists why would we (unless maybe to crumble them on top? idk!). Healthy meals shouldn’t be hard.


Salad in a glass container

I’m a salad girl, I love salads, but I get that they can be boring at the best of times, but not this salad. It’s the opposite of boring, it’s exciting, maybe even magical. It’s 2018 our food should be magical and perhaps a little crunchy, and creamy, and protein packed and veggie-filled. Healthy wholesome ingredients that keep you full and fill you with energy are what we’re talking about here. Such as:

  • crunchy cabbage/slaw mix
  • almond slivers (extra crunch)
  • red peppers for all kinds of benefits
  • peanut dressing (summed up in emojis 😍😍)

We’re currently on day 4 of this chopped salad and day 3 of being snowed in here in Charleston and this salad is part of the reason I’m still sane (I think I mentioned it was magical above). I have not left the house people and neither have my kids. It’s not pretty. No one is pretty at this point. Except for this salad, which I tossed together on New Year’s Day, the night before my healthy eating went into effect, and placed it into individual meal prep containers. I then blended the dressing and placed it in a jar for extra easy eating. This little time saver alone had made all the difference in my week and kicked off a strong streak (we’re celebrating all milestones here even if it is just 4 days long) for healthy eating habits.

2018 we got you!

Peanut Butter Dressing in glass jar with spoon

This peanut dressing tho… Really, it’s life! 😍

Asian Chicken Chopped Salad in glass containers

This Asian Chicken Chopped Salad is an easy one to prepare so you won’t feel the dread that sometimes comes with meal prep. You know what I’m talking about but you also know how important meal prep is and this is one simple way to do it. Let’s get ready for the week ahead and get going for lunch or dinner.

In closing: If you’re looking for some great containers for meal prep here are the ones (affiliate link) I really like to use. For some reason seeing all these containers stacked in my fridge make me happy and feel as if I’m super healthy. Thus I’m more inclined to eat healthy in addition to the fact that it’s already prepared food. Idk it works! Maybe it will work for you.


Asian Chicken Chopped Salad Meal Prep

  • Author:
  • Prep Time: 20 Mins
  • Cook Time: 10 Mins
  • Total Time: 30 minutes
  • Yield: 5 Containers


Meal Prep is in and so is eating a healthy lunch. This Asian Chicken Chopped Salad is the perfect gluten-free, dairy-free, clean meal when you’re cleaning up your diet and still want to enjoy your food.



  • 4 cups Cole Slaw Mix (1 bag)
  • 1 cup Red Cabbage, shredded
  • 1 Red Bell Pepper, sliced
  • 4 Chicken Breasts, cooked and shredded
  • 1/2 cup Slivered Almonds
  • 6 Green Onions, sliced, green parts only
  • 5 teaspoons Sesame Seeds

Peanut Dressing

  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Rice Vinegar
  • 1/2 teaspoon Sesame Oil
  • 2 tablespoons Olive Oil
  • 3 tablespoons Peanut Butter


  1. Salad: Toss the Cole Slaw, Red Cabbage, Bell Pepper, Shredded Chicken, and Almonds in a large bowl and divide between 5 meal prep containers. Sprinkle the Green Onions and Sesame Seeds on top. Seal and store in the fridge.
  2. Dressing: In a blender combine the Apple Cider Vinegar, Rice Vinegar, Sesame Oil, Olive Oil and Peanut butter. Depending on how thick you like your dressing either add more peanut butter or more olive oil to thin. Blend and store in an airtight container until ready to pour over the salad.


I used thinly sliced chicken for this recipe. I sprinkled both sides with salt and pepper and cooked it in a skillet with olive oil heated over medium-high heat. Cook each side for about 4 to 5 minutes or until the temp reached 160 degrees. Then shred the chicken using 2 forks.

To save time get a rotisserie chicken at the store and shred it using 2 forks as well.


Aimee Mars

About Aimee Mars

Even though I'm obessed with food I found myself wondering what to cook for dinner. I decided to find a solution and stop (okay limit) my take out trips with a site dedicated to dinner recipes.

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