Asian Style Chicken Salad

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.

Asian Style Chicken Salad

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Living the Gourmet
• Total Time: 10 minutes
• Yield: 4 1x

Print Recipe

Ingredients

Units USM Scale 1x2x3x

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

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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.

For the Asian Sauce:

1. Combine all of the above for the sauce in a bowl and whisk.
2. 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!