Leftover Do-Over: Asian Salad with Chicken

Did you make Slow Cooker Curried Chicken and Applesthis weekend? If you did, chance are that you have some leftover chicken. If you didn’t, you should, but in the meantime, you can use any precooked chicken breast for this recipe. Or, leave it off completely—It’ll still be delicious! Kevin feels much the same way about salads for dinner as he does about soup for dinner—He eats and enjoys them, then asks, “Great, so what’s for dinner?” This salad, though, was substantial enough to fill the void for him, so it should be sure to satisfy your heartiest diner! If you enjoy creating Asian food, you’ll most likely have the dressing ingredients on hand. If you don’t your local grocery store or Asian market should have them inexpensively. I am usually not a big fan of vinaigrette dressings (yogurt-based is my preference), but these ingredients blend to create a delightful, non-acidic tasting dressing.

Asian Salad with Chicken

Dressing Ingredients:

Dressing Ingredients

Dressing Ingredients

  •  1.5 T. rice wine vinegar
  • 2 T. sesame oil
  • 2 T. olive oil
  • 2 T. soy sauce
  • 1 T. tahini or peanut butter
  • 2 tsp. honey or maple syrup (Rush Apiaries)
  • 1/4 tsp. ginger (fresh is best)
  • 1 clove garlic
  • 2 tsp. toasted sesame seeds
  • wasabi, to taste (use caution! a teensy bit goes a loooong way!)

Salad Ingredients:
One of the great things about salads is that you can leave just about anything off or add anything in!

Salad Ingredients

Salad Ingredients

Dressing Directions:
Make the dressing first so that it can sit for at least 30 minutes so the flavors will meld.

  1. Whisk together rice wine vinegar and oils until well blended.
  2. Add soy sauce, tahini or peanut butter, and honey or syrup, whisk until smooth.
  3. Mince garlic (and ginger, if using fresh).
  4. Add garlic, ginger and sesame seeds, plus wasabi, if using, and whisk again.
  5. Cover and refrigerate for at least 30 minutes before serving.

    Asian Vinaigrette

    Not too vinegary!

Salad Directions:

  1. Cut cabbage leaves into thin strips. Thinly slice mushrooms, carrot and apple.
  2. Place lettuce on bottom of serving dish.
  3. Top with red cabbage.
  4. Arrange carrots, mushrooms and apple over lettuce & cabbage
  5. Chop or shred chicken and place on top of veggies.
  6. Chop scallions and almonds. Sprinkle over chicken.
  7. Top with bean sprouts and drizzle with vinaigrette.

    Asian Salad with Chicken

    The combination of flavors and textures in this blend is simply exquisite, not to mention nutritious!


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