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.
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.
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Asian Style Chicken Salad
- Total Time: 10 minutes
- Yield: 4 1x
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:
- Prepare rice as directed.
- In a bowl place the diced chicken, sliced carrots, sliced bell pepper, sliced radishes, sliced onion, chopped cilantro and ginger.
- Combine the vinegar with the sugar; add to the bowl with the chicken salad and toss.
For the Asian Sauce:
- Combine all of the above for the sauce in a bowl and whisk.
- Plate the salad greens. Top the greens with the rice, chicken salad and drizzle with the Asian sauce.
- Prep Time: 10 minutes
Enjoy with Love,
Catherine
xo
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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!
Medeja says
Love Asian salads especially with chicken 😀
Mary Frances says
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!
kitchen flavours says
This looks delicious! A great way of using leftovers chicken!
Dottie Sauchelli Balin says
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 🙂
Big Daddy Dave says
Catherine, Very appealing salad! My wife would love this anytime, anyplace... Take Care, Big Daddy Dave
sandie says
Great dish - I need to come to your restaurant to eat!
Choc Chip Uru says
This chicken salad looks delicious, the flavour works so well together 😀
Cheers
Choc Chip Uru
Dan from Platter Talk says
What a fantastic salad here, and such a great use of leftovers!
Angie@Angie's Recipes says
A light and very delicious meal!
Comedy Plus says
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. ♥♥♥