Asian Chicken Salad with Leftover Adobo Chicken
and cucumbers / clementines / edamame
With leftover Adobo chicken from Monday's meal, these fresh, colorful salads come together in just a few minutes. This meal was last featured in 2017.
Ingredients
- Cucumbers - 8 oz, chopped
- Bell peppers, red - 1, chopped
- Lettuce, romaine - 8 oz, chopped
- Clementines - 4, segments (sub canned mandarin oranges, drained and rinsed)
- Edamame, shelled - 1 cup
- Cilantro leaves - 2 Tbsp, chopped
- Slow Cooker Adobo Chicken (leftover from Monday) - ~1 lb
- Cashews - 2 oz
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Vinegar, rice - 1 1/2 Tbsp
- Brown sugar - 1 tsp
- Oil, toasted sesame - 1 tsp
- Oil, cooking - 1/4 cup
Nutrition Facts
Prep
- Make vinaigrette - Whisk together soy sauce, vinegar, brown sugar, toasted sesame oil, and cooking oil. (Can be done up to 5 days ahead)
- Cucumbers / Bell peppers - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Lettuce / Clementines / Edamame - Prep as directed. If using frozen edamame, defrost. Store separately. (Can be done 1 day ahead)
- Cilantro - Chop cilantro.
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Make
- Warm chicken if desired.
- Toss vinaigrette with cucumbers, bell peppers, romaine, cilantro, clementines, and edamame. Top with chicken and cashews. Enjoy!
Nutrition Facts
Reviews
Ratings
19 reviews
Great salad with fun mix of flavors and textures. So easy with the chicken ready to go and good for lunch the next day too.
0 HelpfulThis is my new favorite salad! Love the combo of flavors and textures, and the very tasty dressing. Plus super quick and easy
0 HelpfulVery tasty, healthy salad! Quick to throw together on a weeknight, when chicken is already made.
0 HelpfulI added some fried wonton strips that were in my fridge and needed to be used up. Great addition! Will definitely do that again if I make it again.
0 HelpfulThis was very quick and easy, felt super healthy, and everyone enjoyed it! We would definitely make it again.
0 Helpful