Photo of Asian-Inspired Chopped Chicken Salad by WW

Asian-Inspired Chopped Chicken Salad

Total Time
35 min
30 min
5 min
To prep this salad even faster, use pre-cut cabbage, frozen edamame, and a rotisserie chicken. And feel free to make it your own with your favorite protein; shrimp or tofu would work well here, too.


Cooking spray

2 spray(s), avocado oil variety

Uncooked brown rice ramen noodles

5 oz, broken into bite-size pieces

Sliced almonds

½ cup(s)

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped

Edamame (shelled)

2 cup(s)

Romaine lettuce

1 cup(s), chopped

Uncooked red cabbage

1 cup(s), chopped

Uncooked green cabbage

1 cup(s), chopped

Sweet red pepper(s)

1 medium, chopped

Uncooked carrot(s)

1 cup(s), chopped

Uncooked scallion(s)

¾ cup(s), thinly sliced

Thai peanut dressing, restaurant type

16 Tbsp, or store-bought (1 cup)


  1. Preheat the oven to 400℉. Place the ramen pieces and sliced almonds on a baking sheet; lightly coat with the oil. Bake until crisp, 5 to 6 minutes. Remove and let cool.
  2. In a very large bowl, combine the chicken, edamame, romaine, both cabbages, bell pepper, carrots, and scallions. Top with the ramen noodle-almond mixture. Drizzle the peanut sauce over the salad, and gently toss to combine. Serve immediately.
  3. Serving size: about 2 rounded cups