Asian Chicken Salad
We often have left-over rotisserie chicken in our fridge and are always looking for different ways of using it up. This is also a great way to enjoy left-over turkey from Thanksgiving or Christmas dinner.
For the flaky sea salt, I recommend using Maldon sea salt. Maldon is a finishing salt and best used just before eating.
Makes: 2 large servings or 4 small servings
Preparation time: 10m
Total Time: 10m
cooked rotisserie chicken
canned sliced water chestnuts
canned bamboo shoots
canned mandarin oranges
(cut into bite-sized peices)
(sliced or shredded)
flaky sea salt
large bowl, small bowl
In a large bowl toss together the lettuce, cooked chicken, water chestnuts, bamboo shoots, mandarin oranges, apple, carrot, spring onion, peanuts, and sesame seeds.
In a small bowl mix the tamari, rice vinegar and sesame oil to make the dressing.
Pour the salad dressing over the lettuce mixture and toss again.
Divide into bowls and sprinkle with a flaky sea salt to taste.
Special Diet: Dairy Free, Gluten Free, Nightshade Free