Leftover rotisserie chicken combined with crunchy vegetables, rice noodles, toasted nuts and a tangy Asian dressing makes this Crunchy Asian Chicken Salad Bowl extra delicious and healthy!
Crunchy Asian Chicken Salad Bowl
A cooked rotisserie chicken these days is cheaper in Canada then purchasing a raw one and roasting it yourself. It’s our favourite way to get a quick meal in our bellies especially on busy activity nights.
We typically aim to buy two pre-cooked birds with plans on using leftover chicken in an assortment of recipes including: casseroles, soups, salads, quesadillas, tacos, taquitos, nachos, pot pies, pasta dishes, sandwiches, wraps and more. It’s a winning situation as long as you are prepared for the next two or three meals. Additionally whatever is left over, we freeze.
Quick Meals
This Crunchy Asian Chicken Salad is a family pleasing quick dinner that can be ready in under 30 minutes or less if you cook your chicken the night before.
Swap Em!
This recipe is one you can swap ingredients making it a different salad every time!
- use leftover store bought rotisserie chicken, your own home cooked roast chicken or grill a couple chicken breasts.
- swap purple cabbage for Napa, or green cabbage.
- peanuts, itchiban noodles or almonds instead of cashews
- if you hate cilantro, try basil, parsely or mint
- romaine lettuce for iceberg lettuce
Order up!
I’ve made this several times as you can tell by the variety of photos in this post!
If I were to serve this dish family style, my picky crew would only add their favourite add-ins, so when I make this salad, I prepare the bowls for everyone and put extras like cabbage or carrots in bowls on the table. We have a one bite rule in our house and this ensures they taste it the way it’s meant to be eaten, before changing things!
Plus serving them a prepare meal makes me feel a little like a chef lol – order up!
Get the family involved to help with chopping and this meal comes together quickly. Sometimes I use toasted peanuts, or cashews. Sometimes toasted itchiban noodles.
Do you have a favourite way to use leftover chicken or turkey – tell me in the comments!
Here’s a few other quick meals to help get you through the week!
- Homemade Sausage Patties in Lettuce Cups
- Taco Salad Bowls
- Chorizo Leek Fritatta
- Sheet Pan Chicken Fajitas
- Salmon Tacos
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
Ingredients
- 2 cups iceberg lettuce sliced thin
- 1 cup red cabbage sliced thin
- 2 radishes sliced thin
- 4 scallions sliced thin
- 2 carrots grated
- 1/2 bell pepper diced
- sprigs of cilantro rough chopped
- 3/4 cups cashews lightly toasted
- 2 package Vermicelli Noodles cooked as per pkg instructions and drained
- 2 grilled chicken breasts sliced thin, or 2 cups shredded roast chicken
Dressing
- 1/4 cup rice wine vinegar
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp olive oil
- 1/2 tsp sugar
- 1 tsp sambal oelek
- Pepper, pinch
Instructions
- In a large bowl combine iceberg lettuce, red cabbage, radishes, scallions, carrots, bell pepper and cilantro. Season with salt and pepper.
- Make dressing: In measuring cup or bowl whisk together rice wine vinegar, soy sauce, sesame oil, olive oil, sugar and sambal oelek until smooth.
- Divide among four individual serving bowls, and in each bowl add salad, vermicelli noodles and top with chicken. Drizzle all with dressing, and sprinkle with cashews an itchiban noodles if using.
Notes
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