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Kalyn's Kitchen

Asian Chopped Salad with Chicken

Use leftover chicken to try easy Asian Chopped Salad with Chicken; marinating the chicken in dressing while you prep other ingredients adds so much flavor. 

PIN Asian Chopped Salad with Chicken to try it later!

Asian Chopped Salad with Chicken square image

This Asian Chopped Salad with Chicken 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!


Asian Chopped Salad with Chicken process shots collage

How to Make Asian Chopped Salad with Chicken:

(Scroll down for complete recipe with nutritional information.)

  1. 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, 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.)
  2. 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!)
  3. Slice the mini-peppers and green onions.
  4. 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.)
  5. Tear up the romaine lettuce with your hands and give it a good wash in the salad spinner (affiliate link) if needed.
  6. Combine desired amount of lettuce, red pepper rings, sliced sugar snap peas, and cilantro and toss with the dressing.
  7. Arrange the lettuce mixture in serving bowls and top with some of the marinated chicken.
  8. Then sprinkle the salad with the cashews and black sesame seeds, and dig in.

More Tasty Salads to Make with Leftover Chicken:

Tarragon Chicken Salad ~ Kalyn’s Kitchen
Lemon Basil Chicken Salad ~ The Pioneer Woman Cooks
Chopped Chicken Salad with Cafe Rio Dressing ~ Kalyn’s Kitchen

Asian Chopped Salad with Chicken square image

Asian Chopped Salad with Chicken

Yield 2 servings
Prep Time 20 minutes
Total Time 20 minutes

This easy Asian Chopped Salad with Chicken is a delicious combination of flavors and it's quick and easy to make with leftover chicken!

Ingredients

Dressing Ingredients:

  • 3 T rice vinegar (be sure not to get seasoned vinegar, which contains sugar)
  • 1 T soy sauce (see notes)
  • 1 T  Monkfruit Sweetener (see notes)
  • 1 tsp. grated ginger root (I used ginger puree from a jar but fresh ginger would be great)
  • 1 T sesame oil
  • 1/4 cup vegetable oil

Salad Ingredients:

  • 2 cups chopped leftover chicken
  • 3 cups chopped romaine or iceberg lettuce
  • 4 sweet mini-peppers, sliced (different colors if possible)
  • 1/2 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

  1. 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.
  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.

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:

2

Serving Size:

1

Amount Per Serving: Calories: 781Total Fat: 62gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 48gCholesterol: 127mgSodium: 660mgCarbohydrates: 17gFiber: 5gSugar: 7gProtein: 39g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Asian Chopped Salad with Chicken 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:
Asian Chopped Salad with Chicken was first posted in 2006, last updated in 2020.

Pinterest image of Asian Chopped Salad with Chicken

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    14 Comments on “Asian Chopped Salad with Chicken”

  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.

    Thanks!

  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”
    LivinLaVidaLowCarb.com
    livinlowcarbman@charter.net

  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.