Leftover turkey or chicken Asian salad

If you’ve got leftover turkey or chicken, here’s a great Asian-inspired salad to make with it.
Prep Time 15 minutes
Servings 2
Calories 374 kcal
Dairy Free, Diabetic, Kid Friendly


Asian dressing

  • 2 tablespoons sweet chili sauce
  • teaspoons soy sauce
  • teaspoons sesame oil
  • tablespoons lemon or lime juice
  • 1 teaspoon hoisin sauce


  • 1-1½ cups leftover roast turkey or chicken shredded
  • cups cabbage finely shredded
  • 1 carrot peeled, shredded or grated
  • 2 spring onions thinly sliced
  • mung bean sprouts handful optional
  • cup roasted peanuts chopped
  • ½-1 cup fresh mint and coriander roughly chopped

To serve

  • 2 wholemeal wraps optional


  • Mix all dressing ingredients together.
  • Toss leftover cooked shredded turkey/chicken with cabbage, carrot, thinly sliced spring onion, mung bean sprouts (if using), peanuts, and plenty of roughly chopped fresh mint and coriander.
  • When ready to eat, toss salad with the dressing. Eat as a salad or pile into a wrap, fold up and eat!


The Asian dressing (from my Good Food Cookbook) is very tasty and brings life to any salad! The hoisin adds a rich salty flavour that really compliments meat. I love adding plenty of herbs to this salad. Have this by itself for a lighter meal, or wrap it up in a wrap. Leftover turkey and chicken is so great to have in the fridge – so useful to whip up a healthy lunch!
To get the recipe for an amazing Christmas turkey with apple, sage and cashew stuffing, click here.