Leftover Chicken Kimchi Salad
This leftover chicken kimchi salad transforms roast chicken into a vibrant Asian-style main course. Cos lettuce and Chinese cabbage provide crunch, while the Thermomix blends kimchi, fresh root ginger, garlic, honey, soy sauce, sesame oil and wine vinegar into a punchy dressing. Shredded chicken is mixed through at the end for a quick, flavour-packed weeknight dinner.
About this recipe
Leftover Chicken Kimchi Salad with the Thermomix TM7 is the smart answer to that half-eaten roast chicken sitting in your fridge after the weekend. Instead of the usual cold platter, this recipe brings Korean-inspired flavours to your table: fiery kimchi, fragrant fresh root ginger and pungent garlic, balanced by honey, soy sauce, sesame oil and a splash of wine vinegar. Searching for leftover chicken recipes Thermomix fans love, or a quick weeknight dinner that feels anything but ordinary, will lead you straight here. The all-in-one kitchen machine whizzes the dressing into a glossy emulsion in seconds, coats every strand of shredded chicken evenly, and leaves you with barely any washing up. Cos lettuce and Chinese cabbage add crisp texture against the juicy protein, making it a substantial yet light main course. Ready in minutes with no cooking required, it is perfect for busy evenings, lunchboxes or a light summer supper when the weather is warm.
Preparation tips
- Use cold roast chicken straight from the fridge and shred it by hand rather than with knives; the rougher strands hold the kimchi dressing better and stay juicier in the salad.
- Add the cos lettuce and Chinese cabbage only just before serving so they keep their crunch; dress the chicken and kimchi mixture first, then toss the leaves through at the table.
- If your kimchi is very sour, balance it with an extra drizzle of honey in the dressing, and swap soy sauce for tamari to make the whole salad gluten-free without losing the savoury depth.
Recipe variations
- Vegetarian version: replace the roast chicken with firm paneer or crispy fried tofu cubes, briefly browned with a little sesame oil, and keep the kimchi dressing exactly the same for an equally satisfying main course.
- Festive Asian variant: add toasted sesame seeds, shredded carrot, spring onion and a handful of crunchy ramen noodles on top, turning this leftover salad into an eye-catching dish for a buffet or casual dinner party.
Thermomix TM7 Benefits
- The TM7 weighs the soy sauce and honey directly in the mixing bowl, so the dressing balance is accurate without any measuring spoons
- Garlic cloves and fresh root ginger are chopped superfine in seconds, releasing their aroma evenly throughout the kimchi dressing with no manual knife work
- Emulsifying the sesame oil and wine vinegar with the mixing knife produces a silky, glossy dressing that clings to every strand of shredded chicken
- Heating the honey and soy sauce briefly helps dissolve them completely into a smooth marinade base, deepening the flavour of the finished salad
- Gentle mixing folds the shredded roast chicken through the kimchi mixture without breaking it down, keeping every bite tender and well coated
Ingredients
- fresh root ginger
- garlic cloves
- honey
- soy sauce
- sesame oil
- white wine vinegar
- Chinese cabbage
- cos lettuce
- kimchi
- roast chicken