|Next time you have leftover chicken, try this easy chopped salad with Asian flavors!|
(Updated with new photos and step-by-step instructions, May 2013.) It's no secret that I'm a fan of those rotisserie chickens that jump into your basket at Costco, so I'm always coming up with ideas for using the leftover chicken, and this type of Leftover Chicken Asian Chopped Salad 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!
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 slice the mini-peppers and sugar snap peas. 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!)
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.
And just for fun, here's the original photo of this salad from 2006, taken with my very first point-and-shoot digital camera!
Leftover Chicken Asian Chopped Salad
(Makes 2 servings, recipe created by Kalyn when she had leftover chicken from making Greek Lemon Chicken.)
3 T rice vinegar (be sure not to get seasoned vinegar, which contains sugar)
1 T soy sauce
1 T Splenda, Stevia In the Raw Granulated Sweetener, or sugar (use Splenda or Stevia for South Beach Diet)
1 tsp. grated ginger root (I used ground ginger from a jar)
1 T sesame oil
1/4 cup vegetable oil
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
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. 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.
South Beach Suggestions:
Be sure to use Splenda or Stevia if you're making this for the South Beach Diet. Everything in this salad is a perfect low-glycemic ingredient, so this is great for any phase of the South Beach Diet.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Tasty Salads to Make with Leftover Chicken:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Chinese Chicken Salad with Sesame Dressing ~ FoodieCrush
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
Adobo Chicken Salad ~ Picky Palate
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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