Asian chopped salad

Do I know what makes a salad a chopped salad? Not really, no.

But this one has all sorts of bite sized things in it and the lettuce is chopped thin, so it seems to fit the bill to me. It's chock-full of great texture (crunch! snap! pop!) and great Asian flavors, including cilantro, Thai basil, ginger, and sesame. I like to make an obnoxiously enormous bowl for myself for lunch because 1) it's so pretty, and 2) like a goldfish, I will eat whatever amount is put in front of me. It's nutritious without tasting overly healthy (score!), and it's the definition of make-ahead-lunches-that-don't-suck.

Asian chopped salad

Yields 2-3 large portions
3 cups thinly sliced Romaine lettuce
About ¼ cup each of the following, thinly sliced, shredded, or chopped:
     Green cabbage
     Red cabbage
     Red bell pepper
     Yellow bell pepper
     Carrots
     Snap peas
     Cilantro
     Thai basil, if you can find it
2 small chicken breasts, seasoned, cooked, and shredded
2 green onions, thinly sliced
¼ cup roasted and salted cashews
Small handful bean sprouts
Sesame ginger vinaigrette (recipe below)
Salt and pepper to taste
1-2 T sesame seeds

Sesame ginger vinaigrette

1½ T pure sesame oil
1 T olive oil
½ T mayonnaise
1 T rice wine vinegar
½ lime, juiced (if it’s a good juicy lime - otherwise, more)
1 tsp honey
A few dashes Sriracha, to taste
¼ tsp freshly grated ginger
¼ tsp garlic powder
Salt
Pepper

Combine lettuce, vegetables, and chicken in a large mixing bowl. If you’re eating all of it now, pour dressing over top, and toss well (or divide out the portion you’re saving for later before dressing). Taste for seasoning, and add salt and pepper if needed. Transfer to bowls or plates, and sprinkle with sesame seeds to finish. Note: Salad can be prepared and compiled in a container a day ahead - just wait to dress and toss until you’re ready to eat.