Asian Chopped Chicken Salad

You can use leftover rotisserie chicken to make this easy but oh-so-delicious Asian Chopped Chicken Salad! And marinating the chicken in dressing while you prep the other ingredients adds so much  flavor to this easy Asian chopped salad. 

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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 chicken is something I’ll often make when there’s leftover chicken in the fridge.

And I absolutely love to make this type of chopped salad with ingredients I have in the fridge and add 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 made from leftovers. This reminds me of the kind of Asian salad you might get in a restaurant; hope you enjoy!

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.)

• 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 seed adding to the Asian theme.

What other ingredients could you add to Asian Chopped Chicken Salad?

There are a few 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 in this salad. I’d love almonds instead of peanuts if you prefer that. Bean sprouts could be good if you drain them well. Edamame could be a fun thing to toss in. And if you wanted even more crunch radishes or carrots would be colorful and tasty.

Is this Asian Chopped Chicken Salad low in carbs?

With the ingredients I used, this is an Asian-flavored chopped chicken salad with only 7 net carbs per serving!

More Salads with Asian flavors:

• Asian Cabbage Salad
• Thai Cucumber Salad
• Vietnamese Chicken Salad with Cabbage
• Asian Chopped Salad
• Thai-Inspired Turkey Larb Salad

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.)

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 (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.)
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 (affiliate link), and dig in.

More Tasty Salads to Make with Leftover Chicken:

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

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Yield: 4 servings

Asian Chopped Chicken Salad

Prep Time 20 minutes

Total Time 20 minutes

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

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:

4

Serving Size:

1
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.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Asian Chopped Chicken Salad is a great dish to make with leftover chicken for low-carb or Keto 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 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:
This recipe was first posted in 2006, and now many years later I am still loving salads like this made with leftover chicken. The Asian Chopped Chicken Salad was last updated with more information in 2024.

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