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Asian Chicken Salad with Leftover Adobo Chicken
and cucumbers / clementines / avocados

Active: 25 Total: 25

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.

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Proteins
Cuisines

Ingredients

Metric
Servings:
4
Asian Chicken Salad:
  • Cucumbers - 8 oz , chopped
  • Bell peppers, red - 1 , chopped
  • Lettuce, romaine - 8 oz , chopped
  • Clementines - 4 , segments (sub canned mandarin oranges, drained and rinsed)
  • Avocados - 1 , cubed
  • Cilantro leaves - 2 Tbsp , chopped
  • Slow Cooker Adobo Chicken (leftover from Monday) - ~1 lb
  • Cashews - 2 oz
Asian Vinaigrette:
  • Bragg's / coconut aminos - 1 1/2 Tbsp
  • Vinegar, rice - 1 1/2 Tbsp
  • Honey - 1 tsp
  • Oil, toasted sesame - 1 tsp
  • Oil, cooking - 1/4 cup

Prep

  1. Make vinaigrette - Whisk together aminos, vinegar, honey, toasted sesame oil, and cooking oil. (Can be done up to 5 days ahead)

  2. Cucumbers / Bell peppers - Prep as directed. Store separately. (Can be done up to 3 days ahead)

  3. Lettuce / Clementines - Prep as directed. Store separately. (Can be done 1 day ahead)

  4. Avocados / Cilantro - Prep as directed.

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Make

  1. Warm chicken if desired.

  2. Toss vinaigrette with cucumbers, bell peppers, romaine, cilantro, clementines, and avocados. Top with chicken and cashews. Enjoy!


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