Leftover Roast Chicken Kimchi Salad 泡菜鸡肉沙拉

After a festive feast, there’s always leftover roast chicken or turkey in the fridge. Instead of reheating it the same way again, turn it into something fresh, spicy, and super satisfying 🥗~ Leftover Roast Chicken Kimchi Salad. A simple, no-waste recipe that makes leftovers feel exciting again ✨

It’s quick to prep, full of flavour, and perfect for using up smaller portions of leftover meat. The dressing is a balance of savoury, sweet, tangy, and a little spicy from gochujang, while kimchi adds a punch of umami and crunch.

This salad works great as a light lunch, side dish, or even a quick post-holiday reset meal.

Ingredients: 

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Salad: 

70g Kimchi

1 mini Cucumber, sliced

Handful of Greens 🥬 

100g Roast Chicken, shredded 

Dressing: 

1/2 tbsp Light Soy Sauce

1/2 tbsp Honey

1 tsp Sesame Oil

1/2 tsp Apple Cider Vinegar

1 tbsp Gochujang

1/2 tbsp Toasted Sesame Seeds

Optional: Salt, to taste 

Tips:

• Swap roast chicken for leftover turkey easily.

• If your kimchi is very sour, add a little more honey to balance it out.

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Method:

1. In a small bowl, mix all the dressing ingredients until well combined. Taste and adjust seasoning with a pinch of salt if needed.

2. In a large bowl, add greens, cucumber, kimchi, and shredded roast chicken.

3. Pour the dressing over and serve immediately. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed.