Asian Chicken Salad

Asian Chicken Salad

With summer in full swing and temperatures on the rise, it is often too hot to cook. Here’s a great way to beat the heat and use leftover bar b que chicken.


Salad Dressing

  • 2 tablespoons olive oil
  • ½ cup rice vinegar
  • 1/3 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil


  • 4 cups cooked chicken, shredded
  • 1 head iceberg lettuce, shredded
  • 1 head romaine lettuce, chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced 1 bunch scallions, finely sliced
  • ¼ cup cilantro, chopped
  • 1 cup chow mein noodles
  • Sesame seeds


  1. In a jar combine oil, vinegar, hoisin sauce, soy sauce, ginger and oil. Whisk to a froth and set aside.
  2. In a large salad bowl combine chicken, lettuces, bell peppers, scallions and cilantro. Pour dressing over salad and mix.
  3. Top with noodles and sesame seeds. Serve.

Serves 6

Taft Street Rose of Pinot Noir or Russian River Valley Sauvignon Blanc would make this a feast!

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