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
17 reviews
Very 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 HelpfulSuper quick and tasty. Used leftover Barbacoa meat from tacos because we didn’t have leftovers from Adobe chicken. Worked really well, loved the dressing. Skipped the cashews, would use if I had them but good without.
0 Helpful