Asian Chopped Chicken Salad – a delicious fridge-clearing recipe

by on August 26, 2013

Asian Chopped Chicken Salad Recipe from White On RIce Couple There comes a time when we all try to be good and clear out the fridge or pantry. Sometimes we call it “everything but the kitchen sink” recipe or “fridge clearing” dish. What ever you decide to call it, we’ve all had this focus and ambition to make the most of leftovers. Waste is never our prerogative, so these moments when we attempt to make something edible out of small-batch ingredients can be either rewarding or just “meh”. That’s when it’s time for In-n-Out! Anyone with us!?

A few months we were heading out of town for a convention after two big back to back shoots. We were overloaded with small bits of almost every ingredient under the sun. You should have seen our studio. It was like a rainbow of vegetables all strewn between two refrigerators. In an attempt to polish off all our excess ingredients we called some family over for breakfast, lunch AND dinner. With a collection of hungry brothers, it’s really simple to have a fridge-clearing feast.

Asian chopped chicken salad recipe from White On Rice CoupleThis Asian chopped chicken salad was one of the favorite recipes that made great use of the leftovers. And it’s now our go-to lunch salad.

It’ll be your favorite Asian chopped chicken salad too. Just make it your own and go to town with it.

Toppled with what ever you want, this Asian chicken salad has all the base ingredients that we all love: grilled chicken breast, pineapple, crunchy lettuce, peanuts and a creamy peanut dressing. We had cucumbers and thought about adding it in, but decided to keep it simple and save the cucumber for another salad. How about some crumbed bacon? chopped boiled egg? chopped ham? tomatoes? chopped apples? avocado? Geez, the list can go on, especially if you haven’t had a fridge-clearing session in a long time.

After the fridge was finally cleared and everyone was fed, it felt so gratifying to make something out of what some would consider, nothing. Even the smallest amounts of ingredients can go a long way if you just become a little creative. And daring.

Do you have any favorite-fridge clearing recipes? Indulge us!

Eat Well,

diane and todd

Asian Chopped Chicken Salad Recipe with Peanut Dressing

Yield: Serves 4

Total Time: 30 min

This chicken salad recipe is so versatile, so have fun with it. You can add cucumbers, tomatoes, avocado, apples, chopped boiled egg and even ham! Make it your own. Also, this dressing also makes a great dip. Just make it a little thicker for dips.

Ingredients:

For the Salad:

  • 1-2 cups of chopped cooked chicken (here's recipe for poached chicken and oven baked chicken breast
  • 1 head of chopped crisp lettuce (green leaf, ice berg or romaine)
  • 1/2 cup shredded carrots
  • 1/2 cup roasted peanuts
  • 1 cup chopped pineapple
  • chopped boiled egg, avocado, cucumbers, apples, mango (optional, have fun with it!)

For the Dressing:

  • 3 cloves minced garlic
  • 2 Tablespoons vegetable oil or grape seed oil
  • 1/2 cup smooth peanut butter
  • 2 Tablespoon rice vinegar (use Distilled white vinegar for gluten free)
  • 1 Tablespoon fresh lime juice
  • 2 Tablespoon fish sauce or soy sauce (try fish sauce, it tastes so much better!) (use Tamari for gluten free)
  • 1/2 teaspoon brown sugar
  • 1 Tablespoon chili garlic hot sauce (optional)
  • about 3/4 cup water
  • additional water to thin out dressing

Directions:

  1. For a better tasting dressing, make it the night before and refrigerate it before eating.
  2. In large bowl, add peanut butter, rice vinegar, lime juice, fish sauce , brown sugar, chili garlic hot sauce and water. Whisk and combine ingredients. If the dressing is too thick, add additional water.
  3. Heat medium sauce pan. Add oil, then garlic and cook garlic till translucent and fragrant. Do not burn garlic.
  4. Add dressing mixture to the pan with garlic and cook on low heat for about 1 minute.
  5. Remove dressing from heat and allow to completely cool. After cooling, add additional water to your desired thickness
  6. In large bowl, combine all chopped salad ingredients. Toss peanut dressing to chopped salad ingredients right before serving.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



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{ 8 comments… read them below or add one }

1 Averie @ Averie Cooks August 26, 2013 at 1:08 am

This is such a gorgeous way to clear out your fridge! For me, a fritatta works well. Eggs, cheese, big skillet, bake it all together, can’t go wrong and I’ve put everything from noodles to kale in them, and it always works out (reasonably) well. Your meal is so pretty!

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2 Tieghan August 26, 2013 at 5:31 am

Wow, I wish my cleaning out the fridge resulted in a dish like this! Normally, my dish are through everything in a casserole dish and cover it with cheese, then bake and done! It never looks as pretty as this! Plus, these flavors are awesome. I love asian anything!

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3 Lizthechef August 26, 2013 at 8:11 am

I adore chopped salads because every bite is perfectly dressed.

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4 Liz @ The Lemon Bowl August 26, 2013 at 10:38 am

The best meals come from cleaning out the fridge! This looks insanely delicious!!

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5 Fawn August 26, 2013 at 5:04 pm

Dressing sounds like a winner! Fish sauce = best sauce.

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6 Kiran @ KiranTarun.com August 26, 2013 at 5:06 pm

We love chopped salad just so we can clean out the fridge! There’s nothing right or wrong about chopped salad. But I love your Asian twist on this recipe with a peanut dressing. Yum!

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7 Belinda @themoonblushbaker August 27, 2013 at 7:08 am

the best fridge cleaning dish for me has to be a baked egg/ omelette style dish. Throw all your starch, meat, egg and veggies in skillet; few minutes on the stove then under the grill with cheese or bread crumbs. Fab meal for any time.
I am addicted to fish sauce, often to the dismay of my family but hey more for me then right?

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8 Sophie August 27, 2013 at 10:45 am

When I clean out the fridge I usually use the vegetables/any cold meats to make fried rice. This is much fresher though, your dressing sounds so good! I love a good peanut dressing spiked with chiles, garlic, lime and of COURSE fish sauce :) Thanks for the inspiration! We have people gifting us tons of zucchini and tomatoes right now…. tomatoes, fish sauce, cilantro and a little summer corn makes a nice side salad too.

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