Fresh spring salad


Fresh spring salad

Use leftovers and convenience foods to throw together this substantial, bright salad in less than ten minutes!
Prep Time10 minutes
Course: lunch, Main Course, quick meals, Salad
Cuisine: Asian American, bone broth, spring food, Weeknight meals
Keyword: asian salad, big salad, cold chicken salad, easy salad, salad recipe
Servings: 1



  • 1 cup cooked rice Great with any leftover rice! We used microwaveable frozen brown rice for the recipe pictured.
  • 1 serving cooked chicken nuggets Leftover fried chicken or chicken strips work really well, too.
  • 1 cup romaine lettuce, chopped
  • 1 cup crunchy raw vegetables, chopped Jicama, carrots, radish and cucumber all are fantastic options.
  • 1 scallion, rinsed of any dirt and chopped
  • 1 handful roasted peanuts
  • 5-10 leaves fresh mint, rinsed and chopped

Salad dressing


  • In a large bowl, combine all salad ingredients.
  • In a sealable container, combine all the salad dressing ingredients. This recipe makes enough for 3 big salads; refrigerate the leftovers for another day.
  • Pour 1/3 of the salad dressing over the top of the salad. Toss and enjoy.