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

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.


Asian Chicken Skewers

Recipe courtesy of Food Network Kitchen

Spring Chicken Salad

Recipe courtesy of Food Network Kitchen

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Cashew Chicken

Recipe courtesy of Ree Drummond

Mexican Chicken Tenders

Recipe courtesy of Food Network Kitchen

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Fried Chicken

Recipe courtesy of Jason Severs

Marinated Chicken Thighs

Recipe courtesy of Marc Forgione

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Dig In

          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.