Asian Chicken Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6
  • ½ pound cooked chicken, cubed
  • 8 cups torn lettuces
  • 4 –5 green onions, thinly sliced
  • 5 –6 radishes, thinly sliced
  • 2 celery stalks, chopped
  • 1 cup shredded carrots
  • ½ cup almond slivers
  • 1 cup of diced tomato, cherry tomatoes or mandarin oranges
  • Chow Mein Noodles or Rice Noodles (optional)
Asian Salad Dressing
  • ¼ cup rice vinegar
  • ⅓ cup mild oil
  • 1 tablespoons sesame oil (optional)
  • ¼ cup soy sauce (I use gluten-free soy sauce)
  • 2 Tablespoons honey
  • 2 pressed garlic cloves
  • 2 Teaspoons minced fresh ginger root
  • 2 Tablespoons toasted sesame seeds
  1. In a large bowl, toss all the chicken, lettuce, veggies and almonds.
  2. Combine the vinegar, oil, soy sauce, garlic, honey, ginger, and sesame seeds in a container with a lid. Shake vigorously to combine.
  3. Place noodles on a plate; place salad on top of the noodles. Sprinkle a few noodles on top of the salad and coat with Asian Chicken Salad Dressing.
Don't add the noodles directly to the salad. If there are any leftovers, the noodles will get soggy. I always keep the noodles and dressing separate from the actual salad so I don’t have to toss soggy salad. You can use any leftover dressing as a marinade for grilling chicken.
Recipe by Premeditated Leftovers™ at