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Asian Style Chicken Salad

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This dish is a healthy and delicious take on chicken salad, filling you up, not out! Leftover chicken is tossed with fresh veggies then served over a bed of rice and salad greens.

Living the Gourmet: Asian Style Chicken Salad
If you find yourself wondering what to do with leftover chicken, I a fix for that. Here is something a bit different; though figure friendly and of course tasty.

In place of mayo, I opted for a light Asian-style dressing fresh with ginger root and all natural apricot preserves. This certainly was a tasty and satisfying meal and without any guilt or regrets.

Yields 4

Asian Style Chicken Salad

10 minPrep Time

10 minTotal Time

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Ingredients

    For Salad:
  • 6 cooked chicken boneless thighs –chopped
  • 1 carrot – sliced thin
  • 1 bell pepper – sliced thin
  • 6 – 8 radishes – sliced thin
  • 1/4 red onion – sliced thin
  • 1/4 cup cilantro – chopped
  • 1 inch piece of ginger – chopped fine
  • 1/4 cup of Rice wine vinegar
  • 1 tbs. sugar
  • 11/2 cups uncooked rice
  • Your favorite salad greens
    • For the Asian Sauce:
  • 3 tbs. teriyaki sauce
  • 3 tbs. soy sauce
  • 1 tsp. sugar
  • 1 tsp. chili paste
  • 1 tsp. sesame oil
  • 1 tsp. lemon juice
  • 5 – 6 tbs. rice wine vinegar
  • 1/4 inch slice of fresh ginger – chopped fine
  • 2 1/2 tsp. Apricot preserve

Instructions

    For Salad:
  1. Prepare rice as directed.
  2. In a bowl place the diced chicken, sliced carrots, sliced bell pepper, sliced radishes, sliced onion, chopped cilantro and ginger.
  3. Combine the vinegar with the sugar; add to the bowl with the chicken salad and toss.
    4. For the Asian Sauce:
  4. Combine all of the above for the sauce in a bowl and whisk.
  5. Plate the salad greens. Top the greens with the rice, chicken salad and drizzle with the Asian sauce.
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https://livingthegourmet.com/2015/01/asian-style-chicken-salad.html

Living the Gourmet: Asian Style Chicken Salad
Enjoy with Love,
Catherine
xo
—
NYT_cookbook

On another note, my dear friend Louise is hosting her final week of Cookbook Wednesday.

I am sharing the NYT Cookbook by Craig Claiborne. I had this book when I was younger and thoroughly enjoyed it. I had been looking for it for a while, and leave it to daughter to find me this copy online. I was thrilled to have this book again. The first thing I made from it was the Apple Tart, which received rave reviews from the family.

I look forward to sharing it with you all soon. Tammy will be sharing her Cookbook in a post later this week.

There is still plenty of time to link up your favorite cookbook! The linkup will remain open for the next five days!

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Reader Interactions

Comments

  1. One of my favorite light meals. Great for the summer when it's so hot outside. I love all things Asian. Have a fabulous day Katherine. Big hugs. ♥♥♥
    Reply

  6. Catherine, Very appealing salad! My wife would love this anytime, anyplace... Take Care, Big Daddy Dave
    Reply

  7. Dear Catherine, A beautiful post and recipe. You can be certain you will be full as you consume this meal. I like all the ingredients and your presentation is just lovely. The chicken salad is perfect with all the flavors and resting in the leaves, just want some right now...Thank you for sharing this one...Have a great rest of the week and enjoy watching the Superbowl Dottie :)
    Reply

  9. I always am looking for new ways to use leftover chicken! I've been wanting to experiment with more Asian flavors and this looks way too good to pass up. That apricot sounds delicious!
    Reply

  12. Favorite cookbook... Not an easy task to choose one! I love your chicken salad in a lettuce leaf, so tasty and healthy!
    Reply

  15. Your chicken salad looks great. And I have that very cookbook, found at a used book sale some years back. (I also have a later edition of it, also found at a used book sale. One can never have too much Craig Claiborne, right?) I'll have to look up that apple tart recipe!
    Reply

  16. What a delightful surprise Catherine! Not only are you enticing us with a gorgeous and refreshing Chicken Salad wrapped up in goodness, you also shared one of my very best favorite cookbooks. As Marjie duly noted, one can never have to much of Craig Claiborne! I love that you nestled this Asian Style Chicken Salad on a bed of Romaine. It looks lovely and oh so healthy. As you know, I've been shying away from mayo based dressings. I love all the ingredients in the dressing. I must remember to "whip" some up the next time we have leftover chicken. (which is often around here:) Thank you so much for sharing, Catherine and thank you for joining in on the Cookbook Wednesday fun! I can hardly wait to see what Tammy shares. From the sound of it, I may need to bring Cookbook Wednesday back in the near future. Many visitors are sad to see it go...
    Reply

  18. I love your salad recipes!! They look so good!! I would love for you to stop by and share your stuff at my Link Party...it's still open!! http://www.cookinandcraftin.com/my-2-favorite-things-on-thursday-link-party-4/
    Reply

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