Asian Chicken Salad with Leftover Adobo Chicken
and cucumbers / clementines / avocados
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)
- Avocados - 1 , cubed
- Cilantro leaves - 2 Tbsp , chopped
- Slow Cooker Adobo Chicken (leftover from Monday) - ~1 lb
- Cashews - 2 oz
- 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
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Make vinaigrette - Whisk together aminos, vinegar, honey, toasted sesame oil, and cooking oil. (Can be done up to 5 days ahead)
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Cucumbers / Bell peppers - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Lettuce / Clementines - Prep as directed. Store separately. (Can be done 1 day ahead)
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Make
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Warm chicken if desired.
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Toss vinaigrette with cucumbers, bell peppers, romaine, cilantro, clementines, and avocados. Top with chicken and cashews. Enjoy!
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