3.9
30 ratings

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

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.  

Nutritional Facts
Servings4
Calories Per Serving225
Total Fat9g14%
Sugar5gN/A
Saturated1g7%
Cholesterol82mg27%
Protein27g54%
Carbs8g3%
Vitamin A37µg4%
Vitamin B120.2µg4%
Vitamin B61mg48.6%
Vitamin C16mg27%
Vitamin D1IUN/A
Vitamin E2mg11%
Vitamin K51µg64%
Calcium28mg3%
Fiber1g5%
Folate (food)26µgN/A
Folate equivalent (total)26µg7%
Iron1mg7%
Magnesium50mg13%
Monounsaturated5gN/A
Niacin (B3)11mg57%
Phosphorus273mg39%
Polyunsaturated2gN/A
Potassium495mg14%
Riboflavin (B2)0.3mg15.8%
Sodium182mg8%
Sugars, added4gN/A
Thiamin (B1)0.1mg8.5%
Zinc1mg7%