Asian Chicken Salad

Perfect for when you've got leftover rotisserie chicken; it's a summer dinner treat.

Radishes, bell pepper, celery, and zucchini are good substitutes/additions in this salad.

Combine the salad in a large bowl:

5-6 c. shredded lettuce and/or cabbage (can mix in crisp kale, beet greens, chard, spinach)

2-3 c. shredded leftover rotisserie/roasted chicken

2-3 Tbsp. thinly sliced red or green onion

1-2 carrot, shredded (or shaved lengthwise into ribbons with a peeler)

Whisk together one of these vinaigrettes (or another Asian style dressing of your choice)

Sesame Ginger

1/8 - 1/4 tsp. grated fresh ginger (to your taste)

1 Tbsp. soy sauce

1 Tbsp. rice vinegar

2 Tbsp. sesame oil (not toasted)

Ginger Honey-Mustard

2 Tbsp. light vegetable oil

1 tsp. rice or white wine vinegar

1/2 tsp. Dijon mustard

1/4 tsp. toasted sesame oil

1/4 - 1/2 tsp. honey (to your taste)

1/8 tsp. grated fresh ginger

Salt and pepper

Dress the salad with vinaigrette.

Garnish with 1-2 Tbsp. toasted sesame seeds, if desired.

Recipe created or adapted by Liz Talley, Urban Graze

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