Asian Chopped Chicken Salad
Use leftover chicken to try this easy Asian Chopped Chicken Salad ; marinating the chicken in dressing while you prep other ingredients adds so much flavor.
This Asian Chopped Chicken Salad recipe probably won’t be a surprise to anyone who knows how I’m a fan of those rotisserie chickens that jump into your basket at Costco! I’m always coming up with ideas for using the leftover chicken, and this type of low-carb salad with leftover chicken is something I’ll often make when there’s leftover chicken in the fridge.
You can vary the ingredients depending on what you have, but for this version with Asian flavors I used romaine lettuce, sliced mini-peppers, sliced sugar snap peas, chopped cilantro, cashews, and black sesame seeds. All those tasty ingredients get stirred together with a slightly sweet Asian dressing, for a delightful salad made from leftovers. This reminds me of the kind of Asian chopped salad you might get in a restaurant; hope you enjoy!
What ingredients do you need for this recipe?
- 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 recipe 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 seed adding to the Asian theme.
How to make the salad:
(Scroll down for complete recipe with nutritional information. The recipe is for four salads, but I just made two salads to take the photos above.)
- 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.)
- Then 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 still add a nice flavor.)
- 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 some of the marinated chicken.
- Then sprinkle the salad with the cashews and Black Sesame Seeds (affiliate link), and dig in.
More Tasty Salads to Make with Leftover Chicken:
- 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
- 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
- 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.
Amount 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.
Asian Chopped Chicken Salad is a great dish for low-carb diet plans, and for any phase of the original South Beach Diet. 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 Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for This Recipe:
This recipe was first posted in 2006, it was updated in 2020 and again in 2021.