Asian Chopped Chicken Salad
Asian Chopped Chicken Salad is an easy but oh-so-delicious salad recipe that’s perfect to make with leftover rotisserie chicken! And marinating the chicken in dressing while you prep the other ingredients adds so much flavor to this easy chopped salad with Asian flavors.
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This extra-easy Asian Chopped Chicken Salad is a recipe to make with leftovers from those rotisserie chickens that jump into your basket at Costco! I’m always coming up with ideas for using leftover chicken, and this type of low-carb chopped salad is something I make often when there’s leftover chicken in the fridge.
And I absolutely love chopped salad with a dressing with Asian flavors. You can vary the ingredients depending on what you have, but for this salad I used romaine lettuce, sliced mini-peppers, sliced sugar snap peas, chopped cilantro, cashews, and black sesame seeds.
All those tasty salad ingredients get stirred together with a slightly sweet Asian dressing, for a delightful Asian Chopped Chicken Salad that’s made mostly from leftovers FTW! This reminds me of the kind of Asian salad you might get in a restaurant; hope you enjoy trying it!
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What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- Unseasoned Rice Vinegar (affiliate link)
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Monkfruit Sweetener (affiliate link)
- Minced Ginger (affiliate link)
- sesame oil (affiliate link)
- vegetable oil
- chopped leftover chicken
- chopped romaine lettuce
- sweet mini-peppers
- sugar snap peas, cut on diagonal into fourths
- chopped cilantro (optional)
- toasted sesame seed, preferably Black Sesame Seeds (affiliate link)
- chopped cashews
What gives this chopped chicken salad the Asian flavors?
Of course this salad is not an authentically Asian dish, but the dressing with rice vinegar, soy sauce, ginger, and sesame oil gives this salad amazing Asian flavor. And it also has sugar snap peas and sesame seeds adding to the Asian theme.
What other ingredients could you add to Asian Chopped Chicken Salad?
Here are other ingredients I think could be good in this salad:
- I’d love the crunch of red cabbage or cabbage.
- If you’re a fan of Napa cabbage, that would also be good.
- I’d love almonds instead of cashews, and they’re lower in carbs.
- Edamame would be a fun thing to toss in.
- And if you wanted even more crunch, radishes or carrots would be colorful and tasty.
How low in carbs is the Asian Chopped Chicken Salad?
With the ingredients I used, this is an Asian-flavored chopped chicken salad with only 7 net carbs per serving and 20 grams of protein! If you want even fewer carbs, switch the cashews for almonds.
How to make Asian Chopped Chicken Salad:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Stir together rice vinegar, soy sauce or Gluten-Free Soy Sauce (affiliate link), Monkfruit Sweetener (affiliate link) or sweetener of your choice, grated ginger root, sesame oil (affiliate link), and vegetable oil to make the dressing. (In the photo I’m only making half the dressing to make one salad for myself, but the recipe is enough for 2 salads.)
- Chop up the leftover chicken and put the chicken into a small zip-loc bag with some of the dressing and let it marinate. (Photographer fail, forgot to take a photo of that step!)
- Slice the mini-peppers and green onions.
- Also chop up the cashews and cilantro and measure the sesame seeds. (Black sesame seeds look pretty here, but if you only have regular sesame seeds they will be fine.)
- Tear up the romaine lettuce with your hands and give it a good wash in the salad spinner (affiliate link) if needed.
- Combine desired amount of lettuce, red pepper rings, sliced sugar snap peas, and cilantro and toss with the dressing.
- Arrange the lettuce mixture in serving bowls and top with marinated chicken.
- Then sprinkle the chopped chicken salad with cashews and Black Sesame Seeds (affiliate link), and dig in.
Make it for a Low-Carb Meal:
This chopped salad with Asian dressing does have protein from the chicken, so it could easily be a main-dish salad for lunch or a light dinner. But if you wanted to add something more this would be good with Asian Cucumber Salad or Sweet and Sour Cucumber Salad.
More salads to make with Leftover Chicken:
Check out my huge collection of Favorite Chicken Salad Recipes to see lots more tasty salads to make with rotisserie chicken!
Asian Chopped Chicken Salad
This easy Asian Chopped Chicken Salad is a delicious combination of flavors and it's quick and easy to make with leftover chicken!
Ingredients
Dressing Ingredients:
- 3 T unseasoned rice vinegar
- 1 T soy sauce (see notes)
- 1 T Monkfruit Sweetener (see notes)
- 1 tsp. minced ginger root
- 1 T sesame oil
- 1/4 cup vegetable oil
Salad Ingredients:
- 2 cups chopped leftover chicken
- 4 cups chopped romaine lettuce
- 4 sweet mini-peppers, sliced (different colors if possible)
- 1 cup sugar snap peas, cut on diagonal into fourths
- 1/2 cup chopped cilantro (optional)
- 1 T toasted sesame seed (preferably black sesame seed if you have it)
- 1/4 cup coarsely chopped cashews
Instructions
- Mix together the rice vinegar, soy sauce or gluten-free soy sauce, sweetener, and ginger root, and then whisk in the sesame oil and vegetable oil to make the dressing.
- Chop the chicken and place in Ziploc bag with about 3 T of the dressing mixture to marinate while you cut up the veggies
- Cut peppers into rings and slice sugar snap peas.
- Chop cilantro, if using.
- Tear apart the lettuce with your hands and wash and spin dry in salad spinner (or wash in the sink and dry with paper towels.)
- In large bowl, combine lettuce, peppers, snow peas, and cilantro and toss with dressing. (You may not need all the dressing.)
- Divide the lettuce mixture among 2 plates or salad bowls.
- Arrange chicken over salad and sprinkle with sesame seeds and cashews.
- Serve the Asian Chopped Chicken Salad right away and enjoy!
Notes
Use Gluten-Free Soy Sauce (affiliate link) if needed.
I used Monkfruit Sweetener (affiliate link) but use any sweetener of your choice.
Recipe created by Kalyn when she had leftover chicken from making Greek Lemon Chicken.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 399Total Fat 31gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 24gCholesterol 63mgSodium 330mgCarbohydrates 10gFiber 3gSugar 4gProtein 20g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This easy Asian Chopped Chicken Salad is a great dish for low-carb or Keto diets, or for any phase of the original South Beach Diet. For Keto you might swith the cashews for almonds, which are much lower in carbs. Be sure not to use seasoned rice vinegar, which contains sugar.
Find More Recipes Like This One:
Use Salad Recipes to find more tasty low-carb salads! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for This Recipe:
The recipe for Asian Chopped Chicken Salad was first posted in 2006, and years later I am still loving salads like this made with leftover chicken. The salad was last updated with more information in 2026.
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14 Comments on “Asian Chopped Chicken Salad”
Rebecca, so glad you're enjoying the recipes! And I think poppy seeds would be awesome in this; great idea!
I follow you on Pinterest, don't follow South Beach but find your recipes easily adaptable to other meal plans. Have you ever tried this with poppy seeds instead of black sesame? Just wondering . . .
Amy I'm so glad you enjoyed it!
This might be the best salad I ever ate. The flavors and texture were great. I didn't miss the fried wontons you usually get in the restaurant version because of the crunch from the cashews. This salad definitely goes on my list of favorite Kalyn's Kitchen recipes.
Lydia, I like seeing those old photos best when they're at the bottom of the post with a new photo at the top!
Honestly, sometimes the thing I love best about these updated posts is seeing the old photos! You have come so far in your photography. Of course, I'm always glad to be reminded of recipes posted years ago. Like you, I'm a fan of store-bought rotisserie chicken, and you can never have too many great recipes to use it.
Lisa, forgot to say, THANKS for voting for me!!
Thanks Lisa. There are some people who consider Splenda to be harmful, although the scientific research says it is not. I personally feel fine about it, for one thing it is made from natural sugar, and for another thing, I don’t use it in large amounts.
I voted, Kalyn!
On my blog, you mentioned something about the “splenda police.” Meaning people that don’t like splenda? And why would that be?
I’m going to do a round-up of nut-containing recipes in a couple of days and include this one and another I found on your site.
Thanks!
All you guys are making me blush from all the praise. Jimmy, I could not believe the things you wrote about me on your site. You’re so kind. It is really too bad one of your readers didn’t notice the Best of Blogs nominations and nominate you.
I liked your new Second Helpings idea! Brilliant! So me .. since I eat for one and cook for 4! Will try to submit lily bulbs for Weekend Herb Blogging but if it is late, can you use that for next week instead?
Hey Kalyn,
I bragged on you to my readers over at my “Livin’ La Vida Low-Carb” blog today and encouraged them to vote for Kalyn’s Kitchen in the Best of the Blogs contest.
But I couldn’t help but notice they also had a Weight Loss/Fitness category and a little bit miffed that mine wasn’t even considered. 🙁 Could we possibly start a write-in campaign for “Livin’ La Vida Low-Carb?” Wouldn’t that be a hoot?!
THANKS again for all you do for the low-carb community, Kalyn. You are a top-notch professional in my book and I am grateful that I can call you my friend. Take care!
Jimmy Moore, author of “Livin’ La Vida Low-Carb”
LivinLaVidaLowCarb.com
livinlowcarbman@charter.net
Already done my bit for BoB…
Isn’t leftover chicken sooo tasty the next day? My Fiance’s specialty is to turn leftover chicken that i’ve roasted to a stirfry the next day.
A little tip – try adding a tsp of finely chopped ginger…
Oh, the dish is beautiful. I think is so important to eat colorful food, not only because of the balancing and inviting colors factor, but because of the different nutrients and antioxidant properties they carry.