Sweet and sour cucumbers, a little soy sauce, some sesame seeds and scallions give chicken salad an Asian kick.
Chicken salad is one of those great meals that can be made a hundred different ways. Add some apples and walnuts — you’ve got a Waldorf version. Add some curry, raisins, and almonds — it’s Middle Eastern. So why not an Asian version? All you need is a little soy sauce, sesame oil, ginger and sesame seeds to turn leftover chicken into a delicious meal for lunch or dinner.
Asian Chicken Salad Sandwiches
- 1/2 cup apple cider vinegar
- 3 tablespoons sugar
- 1 Japanese cucumber, thinly sliced
- 2/3 cup mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 (2 pound) rotisserie chicken, skinned and meat shredded
- 3 scallions, thinly sliced
- 2 teaspoons sesame seeds
- 8 slices crusty bread, lightly toasted
- Combine vinegar and sugar in microwave safe bowl and microwave on high for 1 minute or until sugar’s dissolved. Add cucumber slices to bowl and toss to combine.
- Whisk mayonnaise, soy sauce, sesame oil, and ginger together until combined. Toss mayonnaise mixture with chicken pieces, scallions, and sesame seeds.
- Arrange 4 slices of bread on a platter. Add equal amounts chicken salad and top with pickled cucumbers and second piece of bread. Serve immediately.
Other Chicken Salad Recipes from SheKnows
Buffalo chicken salad
Curried chicken salad with grapes and almonds
Holiday chicken salad