Asian Chicken Salad

Asian Chicken Salad
Staff Writer

I made this Asian Chicken Salad using leftover chicken breast and we enjoyed it so much I used this salad for a recipe when teaching my Cook Once - Meals all Week class at Glastonbury High School.

This is also a great Paleo recipe and Gluten Free! Enjoy

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4
Servings
495
Calories Per Serving
Deliver Ingredients

Notes

Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet in a preheated oven of 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.

Ingredients

For the Salad

  • 1 large carrot, peeled and julienne
  • 2 Cups romaine lettuce, thinly shredded
  • 1 Tablespoon toasted white or black sesame seeds
  • 1/2 red bell pepper, thinly sliced (abot 1/2 cup)
  • 2 Cups left over roasted chicken
  • 1/2 Cup slivered almonds, toasted
  • 2 Tablespoons fresh mint leaves
  • 2 Cups nappa cabbage, thinly shredded

For the Dressing

  • 1/4 Cup olive oil or peanut oil
  • 2 Tablespoons rice vinegar
  • 1/2 Teaspoon agave
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon freshly ground pepper
  • 2 Tablespoons coconut aminos or gluten free soy sauce

Directions

For the Salad

Salad Directions

Prepare a large serving platter. Add carrots, cabbage, lettuce and bell peppers.  Lightly toss ingredients together. Top with leftover roasted chicken, sliced. Add fresh mint and almonds and sesame seeds.

For the Dressing

Dressing Directions

In a small bowl, whisk together the oil, coconut aminos/gluten free soy sauce, vinegar, and agave until all ingredients are combined well. Season with salt and pepper then taste. Pour the dressing over the salad and Enjoy.

Nutritional Facts

Total Fat
26g
37%
Sugar
11g
12%
Saturated Fat
6g
25%
Cholesterol
86mg
29%
Carbohydrate, by difference
30g
23%
Protein
38g
83%
Vitamin A, RAE
723µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
22mg
29%
Vitamin K (phylloquinone)
135µg
100%
Calcium, Ca
186mg
19%
Choline, total
98mg
23%
Fiber, total dietary
6g
24%
Folate, total
201µg
50%
Iron, Fe
5mg
28%
Magnesium, Mg
95mg
30%
Manganese, Mn
1mg
56%
Niacin
15mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
344mg
49%
Selenium, Se
33µg
60%
Sodium, Na
393mg
26%
Water
267g
10%
Zinc, Zn
2mg
25%

Asian Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Asian Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.