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+ servings

Asian Chicken Salad

This Asian Chicken Salad with Pineapple was made from leftovers of a whole roast chicken. After the favorite chicken parts are eaten by the family, keep the leftovers wrapped well and frozen for another day. Then when you're ready to serve this salad, chop up the cooked chicken in chunks. Put together a salad of crisp lettuce greens and vegetables in season like asparagus, sweet bell peppers, sugar snap peas, cucumbers and any vegetables you fancy. Add pineapple cubes and slices of hard boiled egg. Finish it off with an Asian dressing with sweet-savory flavors. This is an AsianInAmericaMag recipe. Serves 2 to 4 as a side dish.
Course: Appetizer, Salad, Side Dish, Vegetables
Cuisine: American, Asian, Filipino
Keyword: Asian Chicken Salad
Servings: 2 people
Calories: 146kcal
Author: Elizabeth Q

Ingredients

  • 2.5 pounds cooked chicken breast, bone-in cut in bite-sized cubes, about 1/2-inch pieces
  • 3 to 4 cups shredded fresh lettuce shredded lettuce
  • 1 whole large cucumber peeled, sliced
  • 2 cups steamed asparagus spears cut in 2-inch length pieces or boiled
  • 1 whole red or orange bell pepper sliced in strips, white membrane and seeds removed
  • 1 cups cooked sugar snap peas edges trimmed, pre-boiled or steamed
  • 1 whole red onion sliced
  • 2 whole large hard-boiled eggs peeled, sliced
  • 1 cup pineapple cubes fresh or canned (use tidbits, drained if canned)
  • 1/8 cup vegetable oil for dressing
  • 1/4 cup mirin (Japanese sweet rice wine) for dressing
  • 1/4 cup ginger ale for dressing
  • 2 Tablespoons organic honey for dressing
  • 1 Tablespoon soy sauce for dressing
  • 1/8 teaspoon sesame oil for dressing
  • 1 teaspoon salt for dressing
  • 1 teaspoon ground black pepper powder for dressing freshly ground black pepper powder

Instructions

  • Combine in a large salad bowl: Cooked chicken, lettuce, cucumbers, steamed asparagus and sugar snap peas, bell peppers, red onion slices, pineapple cubes. Garnish with hard-boiled egg slices.
  • Separately in a small bowl make the salad dressing. Mix together the vegetable oil, mirin, ginger ale, honey, soy sauce, sesame oil, salt and black pepper. Whisk well.
  • Cover and refrigerate the chicken salad and the dressing till ready to serve.
  • Serve this salad chilled. You can drizzle the dressing on top at table side. Or if preferred, serve the dressing on the side.
  • COOK'S COMMENTS: Mirin (say "meeh-reen") is a pale, gold, spirit-based sweet rice wine used in Japanese cooking. It adds a subtle, sweetness to salads, marinades and stews. Look for mirin that is naturally brewed, with natural sugars. Store bottled mirin in the refrigerator after opening.
  • Disclosure: As a Food and Wine Conference Brand Ambassador, I earned a discount from the conference registration. I am happy to offer a discount to my readers and fellow food bloggers who want to sign up to attend the conference. Click on the badge on the home page marked "Food Wine Conference Brand Ambassador" which brings you direct to the site. Use promo code AsianInAmerica to get a $50 off discount on registration.

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    Nutrition

    Serving: 1g | Calories: 146kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Sodium: 1670mg | Potassium: 19mg | Sugar: 5g | Iron: 0.3mg