Description
A fresh and satisfying Asian chopped chicken salad topped with crunchy spicy candied nuts, balancing sweet, savory, and gentle heat in every bite.
Ingredients
Scale
- 1 bag Asian chopped salad kit
- 3/4 cup shelled edamame
- 3/4 cup mandarin oranges, drained
- 1 bunch green onions, sliced
- 1 cup shredded rotisserie chicken
- 3/4 cup sliced almonds
- 3/4 cup raw cashews
- 1/4 cup pumpkin seeds
- 2 tablespoons sesame seeds
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon coconut sugar
- 2 teaspoons smoked paprika
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat a skillet over medium low heat.
- In a bowl, combine sliced almonds, raw cashews, pumpkin seeds, and sesame seeds.
- Add maple syrup, melted coconut oil, coconut sugar, smoked paprika, red pepper flakes, salt, and black pepper to the skillet.
- Stir the nut mixture into the skillet until evenly coated.
- Cook for 5 to 7 minutes, stirring constantly, until the nuts are sticky and lightly caramelized.
- Spread the candied nuts onto parchment paper and allow them to cool completely until crisp.
- In a large bowl, combine the Asian chopped salad kit, shelled edamame, mandarin oranges, green onions, and shredded chicken.
- Add the dressing from the salad kit and toss gently to combine.
- Top the salad generously with the cooled spicy candied nuts and serve.
Notes
- Let the candied nuts cool fully so they crisp properly.
- Add the nuts just before serving to maintain crunch.
- Adjust red pepper flakes to control heat level.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 55 mg