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Kalyn's Kitchen

Leftover Chicken Low-Carb Asian Chopped Salad

Next time you have leftover chicken, try this easy Leftover Chicken Low-Carb Asian Chopped Salad! It’s a delicious combination and the trick of marinating the chicken in dressing while you prep other ingredients adds so much flavor. Use Salad Recipes to find more tasty low-carb salads!

Click here to PIN Leftover Chicken Low-Carb Asian Chopped Salad!

Leftover Chicken Low-Carb Asian Chopped Salad found on KalynsKitchen.com

This Leftover Chicken Low-Carb Asian Chopped 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 (that I first posted in 2006!) 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!

(Leftover Chicken Asian Chopped Salad was updated with new photos and step-by-step instructions, May 2013.)

Leftover Chicken Low-Carb Asian Chopped Salad found on KalynsKitchen.com

Stir together rice vinegar, soy sauce, sweetener of your choice, ground ginger root, sesame oil, 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 or 3 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.

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, and dig in.

More Tasty Salads to Make with Leftover Chicken:

Chicken Salad with Tarragon and Peas ~ Kalyn’s Kitchen
Lemon Basil Chicken Salad ~ The Pioneer Woman Cooks
My Favorite Leftover Chicken Salad with Cafe Rio Dressing ~ Kalyn’s Kitchen

Leftover Chicken Low-Carb Asian Chopped Salad

This easy Leftover Chicken Low-Carb Asian Chopped Salad is a delicious combination of flavors!


Dressing Ingredients:

  • 3 T rice vinegar (be sure not to get seasoned vinegar, which contains sugar)
  • 1 T soy sauce (gluten-free if needed)
  • 1 T  sweetener of your choice
  • 1 tsp. grated ginger root (I used ground ginger from a jar)
  • 1 T sesame oil
  • 1/4 cup vegetable oil

Salad Ingredients:

  • 2 cups chopped leftover chicken
  • 3 cups chopped romaine or iceberg lettuce
  • 6-8 small sweet peppers, sliced (different colors if possible)
  • 1/2 cup sugar snap peas, cut on diagonal into fourths
  • 1/2 cup chopped cilantro (optional)
  • 2 T toasted sesame seed (preferably black sesame seed if you have it)
  • 1/3 cup coarsely chopped cashews


  1. Mix together the rice vinegar, soy sauce, sweetener of your choice, and ginger root, and then whisk in the sesame oil and vegetable oil to make the dressing.
  2. Chop the chicken and place in Ziploc bag with about 3 T of the dressing mixture to marinate while you cut up the veggies
  3. Cut peppers into rings and slice sugar snap peas.
  4. Chop cilantro, if using.
  5. 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.)
  6. In large bowl, combine lettuce, peppers, snow peas, and cilantro and toss with dressing. (You may not need all the dressing.)
  7. Divide the lettuce mixture among 2 plates or salad bowls.
  8. Arrange chicken over salad and sprinkle with sesame seeds and cashews.


Recipe created by Kalyn when she had leftover chicken from making Greek Lemon Chicken.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Leftover Chicken Low-Carb Asian Chopped Salad is a great dish for low-carb diet plans, and for any phase of the South Beach Diet.

Find More Recipes Like This One:
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.

Nutritional Information?
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Leftover Chicken Low-Carb Asian Chopped Salad found on KalynsKitchen.com

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    14 Comments on “Leftover Chicken Low-Carb Asian Chopped Salad”

  1. Rebecca, so glad you're enjoying the recipes! And I think poppy seeds would be awesome in this; great idea!

  2. 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 . . .

  3. Amy I'm so glad you enjoyed it!

  4. 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.

  5. Lydia, I like seeing those old photos best when they're at the bottom of the post with a new photo at the top!

  6. 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.

  7. Lisa, forgot to say, THANKS for voting for me!!

  8. 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.

  9. 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.


  10. 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.

  11. 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?

  12. 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”

  13. 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…

  14. 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.