Chicken Salad With Asian Vinaigrette

Name: Chicken Salad With Asian Vinaigrette
Ingredients: 2 tablespoon seasoned rice vinegar; 1 tablespoon honey; 1 tablespoon low-sodium soy sauce; 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger; 1 teaspoon sesame oil; 1 tablespoon olive oil; dash of crushed red pepper flakes; 2 cup cooked, skinless chicken breasts, cut into chunks; 1/3 cup chopped green onion; 2 tablespoon chopped parsley; 1/4 cup chopped red bell pepper; 2 tablespoon sliced almonds, toasted

Holly Clegg|May 9, 2013 4:24 pm EST

3.9 (30 ratings)

Print

Leftover chicken turns into a powerful chicken salad with a touch of Asian flavor. Click here to see 10 Easy Summer Chicken Recipes Click here to see 101 Ways to Cook Chicken

Servings

4

Ingredients

2 tablespoon seasoned rice vinegar
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon sesame oil
1 tablespoon olive oil
dash of crushed red pepper flakes
2 cup cooked, skinless chicken breasts, cut into chunks
1/3 cup chopped green onion
2 tablespoon chopped parsley
1/4 cup chopped red bell pepper
2 tablespoon sliced almonds, toasted

Directions

In small bowl, whisk together all of the ingredients.
In bowl combine the chicken, green onion, parsley, and bell pepper. Toss with the Asian vinaigrette and almonds before serving.