This recipe came to be because I’m always looking for ways to use my leftover rotisserie chicken. With summer just getting underway, a crisp, crunchy salad felt like the way to go — something light yet satisfying. I’ve been craving freshness lately, and the flavours in this sesame dressing made the whole dish sing for me.
Crunchy Chicken Salad with Sesame Dressing
Leftover rotisserie chicken, crisp vegetables, and a bright sesame dressing — fresh, crunchy, and naturally keto.
Ingredients
- 1 large bag Asian Salad mix, roughly chopped, about 4 cups ◆
- a small handful of cilantro, chopped, optional
- 1 red bell pepper, thinly sliced
- 3–4 radishes, thinly sliced
- 6 green onions, sliced
- 1 small carrot, thinly sliced or shaved
- 1 cup roasted mixed nuts, roughly chopped
- ¼ cup sunflower seeds, lightly toasted
- 2 cups cooked chicken, chopped or shredded
- lime wedges, to serve
Dressing:
- 5 tbsp avocado oil, or light olive oil
- 4 tbsp apple cider vinegar
- 3 tbsp soy sauce
- 1 tbsp erythritol, or to taste
- 1 tsp sesame oil
Instructions
Combine all salad ingredients in a large bowl.
Whisk or shake dressing ingredients together until smooth and slightly emulsified, then toss through the salad just before serving.
Serve with lime wedges for squeezing over at the table.
Notes
◆ I used a herb salad mix instead of the Asian blend — it needed to be used, and the flavours worked beautifully. Don’t hesitate to use what’s on hand; the dressing brings everything together with that lovely Asian-inspired balance of sesame, soy, and lime.
Works beautifully with leftover roast pork or grilled beef strips too.
Keep salad and dressing separate until serving. Both will keep well for 2–3 days in the fridge.
Sprinkle extra toasted seeds or sesame seeds just before serving for added texture and shine.
Serves: 2
Approximate values per generous serving: 1115 kcal | 92.8 g fat | 18 g net carbs | 49.2 g protein
