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Chicken Salad with Asian Vinaigrette


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

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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


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.