Here’s a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
Ingredients
For the dressing:
- ½ teaspoon sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon finely minced ginger
- ½ cup corn or peanut oil
- 1 teaspoon dark sesame oil
- Sea salt and freshly ground pepper to taste
For the salad:
- 6 cups small lettuce leaves, like baby romaine, Boston or mesclun
- 4 cups leftover roasted chicken, torn into bite-size pieces
- 2 stalks celery, thinly sliced
- 1 small jalapeño chili pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- ¼ cup cilantro leaves, plus extra for garnish
- ⅓ cup toasted pine nuts
- Nutritional Information
Nutritional analysis per serving (4 servings)
666 calories; 57 grams fat; 10 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 23 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 29 grams protein; 105 milligrams cholesterol; 153 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. Dressing should have a nice balance of sweet and tart.
- In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
- Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.
20 minutes
Dining and Cooking