Chicken Salad with Asian Vinaigrette

Staff Writer
Chicken Salad with Asian Vinaigrette
Holly Clegg

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

4
Servings
225
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.  

Chicken Salad Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Salad Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Chicken Salad Wine Pairing

Pinot noir, gamay, merlot, zinfnadel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken.

Nutritional Facts

Total Fat
9g
14%
Sugar
5g
N/A
Saturated Fat
1g
7%
Cholesterol
82mg
27%
Protein
27g
54%
Carbs
8g
3%
Vitamin A
37µg
4%
Vitamin B12
0.2µg
4%
Vitamin B6
1mg
48.6%
Vitamin C
16mg
27%
Vitamin D
1IU
N/A
Vitamin E
2mg
11%
Vitamin K
51µg
64%
Calcium
28mg
3%
Fiber
1g
5%
Folate (food)
26µg
N/A
Folate equivalent (total)
26µg
7%
Iron
1mg
7%
Magnesium
50mg
13%
Monounsaturated
5g
N/A
Niacin (B3)
11mg
57%
Phosphorus
273mg
39%
Polyunsaturated
2g
N/A
Potassium
495mg
14%
Riboflavin (B2)
0.3mg
15.8%
Sodium
182mg
8%
Sugars, added
4g
N/A
Thiamin (B1)
0.1mg
8.5%
Zinc
1mg
7%

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