It's no secret that I'm a fan of those rotisserie chickens that jump into your basket at Costco, so I'm always coming up with ideas for using the leftover chicken, and this type of Leftover Chicken Asian Chopped Salad is something I'll often make when there's leftover chicken in the fridge. You can vary the ingredients depending on what you have, but for this version that I first posted in 2006, I used romaine lettuce, sliced mini-peppers, sliced sugar snap peas, chopped cilantro, cashews, and black sesame seeds. All those tasty ingredients get stirred together with a slightly sweet Asian dressing, for a delightful salad made from leftovers. This reminds me of the kind of Asian chopped salad you might get in a restaurant; hope you enjoy!
Stir together rice vinegar, soy sauce, sweetener of your choice, ground ginger root, sesame oil, and vegetable oil to make the dressing. (In the photo I'm only making half the dressing to make one salad for myself, but the recipe is enough for 2 or 3 salads.)
Then chop up the leftover chicken and slice the mini-peppers and sugar snap peas. Put the chicken into a small zip-loc bag with some of the dressing and let it marinate. (Photographer fail, forgot to take a photo of that step!)
Also chop up the cashews and cilantro and measure the sesame seeds. (Black sesame seeds look pretty here, but if you only have regular sesame seeds they will still add a nice flavor.)
Combine desired amount of lettuce, red pepper rings, sliced sugar snap peas, and cilantro and toss with the dressing.
Arrange the lettuce mixture in serving bowls and top with some of the marinated chicken.
Then sprinkle the salad with the cashews and black sesame seeds, and dig in.
No comments:
Post a Comment