This Asian chicken wing salad combines shredded chicken, mixed greens, carrots, cucumber, sesame oil, rice vinegar, and crunchy noodles into a fresh lunch or light dinner. Using leftover chicken wings makes this meal come together quickly while giving them a whole new purpose.
The crunchy noodles and sesame dressing add plenty of texture without making the salad complicated.
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1. Remove skin and shred meat from 1 lb leftover chicken wings.
2. In a large bowl, combine 4 cups mixed salad greens, 0.5 cup shredded carrot, 0.5 cup thinly sliced cucumber, and shredded chicken.
3. In a small bowl, whisk together 2 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey.
4. Drizzle dressing over salad and toss to coat evenly.
5. Top salad with 0.25 cup crunchy fried noodles.
6. Garnish with chopped fresh cilantro.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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