Chicken Salad with Asian Vinaigrette

Holly Clegg


For the Asian vinaigrette

  • 2 Tablespoons  seasoned rice vinegar
  • 1 Tablespoon  honey
  • 1 Tablespoon  low-sodium soy sauce
  • 1 Tablespoon  grated fresh ginger or 1 teaspoon ground ginger
  • 1 Teaspoon  sesame oil
  • 1 Tablespoon  olive oil
  •  Dash of  crushed red pepper flakes

For the chicken salad

  • 2 Cups  cooked, skinless chicken breasts, cut into chunks
  • 1/3 Cup  chopped green onion
  • 2 Tablespoons  chopped parsley
  • 1/4 Cup  chopped red bell pepper
  • 2 Tablespoons  sliced almonds, toasted

Leftover chicken turns into a powerful chicken salad with a touch of Asian flavor.

Click here to see 10 Easy Summer Chicken Recipes

Click here to see 101 Ways to Cook Chicken


For the Asian vinaigrette

In small bowl, whisk together all of the ingredients. 

For the chicken salad

In bowl combine the chicken, green onion, parsley, and bell pepper. Toss with the Asian vinaigrette and almonds before serving.  

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