Asian Chicken Salad

4.0/5 rating (2 votes)
Asian Chicken Salad

I made this Asian Chicken Salad using leftover chicken breast and we enjoyed it so much I used this salad for a recipe when teaching my Cook Once – Meals all Week class at Glastonbury High School.

This is also a great Paleo recipe and Gluten Free! Enjoy


  • 1 large carrot, peeled and julienne
  • 2 cups nappa cabbage, thinly shredded
  • 2 cups romaine lettuce, thinly shredded
  • 1/2 red bell pepper, thinly sliced (about 1/2 cup)
  • 2 cups left over roasted chicken
  • 2 tablespoons fresh mint leaves
  • 1/2 cup slivered almonds, toasted
  • 1 tablespoon toasted white or black sesame seeds


  1. Prepare a large  serving platter

  2. Add carrots, cabbage, lettuce and bell peppers.  Lightly toss ingredients together.

  3. Top with leftover roasted chicken, sliced. Add fresh mint and almonds and sesame seeds.

    Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet in a preheated oven of 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.

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