Asian Chicken Salad

Asian Chicken Salad
Serves 2

Remember Last Friday’s recipe? The Grilled Chicken and the Hoisin BBQ sauce?

Well, this recipe uses 2 left over chicken quarters and the remaining Hoisin BBQ sauce.

Skin the chicken and remove the bones. Roughly chop the chicken. Pour the BBQ sauce over the chicken and stir to coat. Warm in the microwave until it reaches the temperature you want.

Make a salad on a base of thinly sliced Napa cabbage (yes, the same as in the Kimchi recipe.) On the bed of Napa, add your preferred vegetables:

  • Peeled, seeded and chopped cucumber
  • Shredded carrots
  • Chopped bell pepper
  • Onion (white or green)
  • Chiles
  • Snow pea pods
  • Mushrooms
  • Bean sprouts
  • Bamboo shoots
  • Water Chestnuts
Think of your favorite Asian dish. If you liked the veggies in it, you will like it on the salad.
Top your veggies with half of the chicken/BBQ mix. If you want more dressing, you can use your favorite Asian-style salad dressing, or simply make more of the BBQ sauce.

Since the calories and other nutritional data will vary based on what you choose and the quantities used, I am not going to give any nutritional data. Like any salad, the calories are concentrated in the dressing. Use as little as you can get away with, and you will have an full-flavored, low calorie meal, that uses up leftover chicken in a way that maybe you never considered.

Posted in Asian, Cabbage, Chicken, Cucumber, Salad

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