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Apr 21, 2005 10:17 AM

Asian-y chicken salad ideas?

  • m

Had a leftover rotisserie chicken in fridge and shredded it. Mixed it with tamari, sesame oil, lime juice, rice vinegar , garlic and scallion. It was okay. What should I have done?

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  1. How about Vietnamese Chicken Salad?

    1 lb. shredded cabbage
    1/2 lb. cooked, shredded chicken breast
    1/4 C. thinly sliced shallots
    1/2 C. chopped cilantro
    2 scallions, thinly sliced

    Dress it with:
    2 Tbs (or more) fish sauce
    3 Tbs. lime juice
    2-4 minced cloves garlic
    2-3 minced bird's-eye chilis, minced

    Toss all of that together well and then top with chopped peanuts and fried shallots (you can find them in a jar in most asian markets)

    1 Reply
    1. re: Candy

      Fish sauce was what I was thinking, too.

      Or go with mirin for a Japanese-y flavor.

    2. This may be considered cheating, but Trader Joe's Chinese Chicken Salad dressing is very good.

      3 Replies
      1. re: doctor_mama

        I agree.. it is pretty good... or at least better than what I have ever made. :)

        I also doctor it up with cilantro, maybe some ginger, a little peanut butter, chili paste... whatever i have on hand and whatever kind of mood I'm in.

        1. re: megan

          where is the dressing in Trader Joes -- by produce refrigerator or on the shelf in bottled marinade area?

          1. re: mgb

            actually.. I have to correct my previous post. I like the "cha-cha chinese chicken salad dressing" which i think is made by "soy-vay". the trader joe's brand dressing is good too, but I like the cha-cha better.

            both of which are at trader joe's. the joe's dressing is usually by the other salad dressings. the cha-cha is by the marinades and olive oils typiccally.

      2. How about cooking some linguine or Chinese noodles and stirring your sauce/seasonings into them first? Perhaps add some chili paste/flakes and tahini or peanut butter?? Also sliced green onions.

        If you like fresh asparagus, that would be good lightly steamed (still crunchy) and sliced on the diagonal and added at the end along with the chicken.

        1. j

          Add to the sauce: peanut butter, wasabi, and cilantro. Toss with cucumber, celery, carrots, bell pepper--you know, crunchy stuff for textural interest. Good served on top of thick mung bean vermicelli (clear glass noodles).

          1. As some others have suggested: cilantro.

            I also agree that crunch would help---
            julienne cucumber is an excellent choice.
            also, a sprinkle of coarsely crushed dry unsalted peanut.

            Also, consider cold prepackaged strips of jellyfish, sold ready-to-eat at your local Asian supermarket. They have more bite (almost crunchy texture) and saltiness than noodle.