1 rating

Asian Chicken Salad


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

For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.


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.


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


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.