Recipe courtesy of Ellie Krieger
Save Recipe Print
Asian Chicken Salad
4 servings
4 servings


Discard the chicken skin and shred the meat from a KFC Breast and Wing Meal (with corn, coleslaw and a biscuit). Toss the chicken with the corn, coleslaw, 6 cups shredded Napa cabbage, 1 shredded carrot and 1/3 cup chopped cilantro. Whisk 1 teaspoon sesame oil, 1/4 cup rice vinegar, 1 tablespoon low-sodium soy sauce, 1 tablespoon brown sugar, 1 minced garlic clove, 1 teaspoon grated ginger and 1/2 teaspoon red pepper flakes, then toss with the salad. Cut the biscuit into cubes and toss with 1/2 teaspoon sesame oil, and pepper to taste. Toast in a 350 degree F oven until crunchy, then sprinkle over the salad.

Per serving: Calories 220; Fat 8 g (Saturated 2 g); Cholesterol 30 mg; Sodium 430 mg; Carbohydrate 24 g; Fiber 2 g; Protein 14 g

Photograph by Kate Mathis

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:


Perfect Roast Chicken

Recipe courtesy of Ina Garten

Asian Chicken Skewers

Recipe courtesy of Food Network Kitchen

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

4-Step Chicken Marengo

Recipe courtesy of Melissa d'Arabian

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.