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
Cooking time: 10m
Total time: 10m

Ingredients:

  • 4 cups hearty greens (arugula/chard/collard greens/kale/spinach/etc)
  • 8 ounces cooked rotisserie chicken
  • 8 ounces canned sliced water chestnuts (drained)
  • 8 ounces canned bamboo shoots (drained)
  • 10 ounces canned mandarin oranges (drained)
  • 1 apple (cut into bite-sized peices)
  • 1 large carrot (sliced or shredded)
  • 1 spring onion (thinly sliced)
  • 1 tablespoon peanuts
  • 1 teaspoon sesame seeds
  • 1 tablespoon organic tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • flaky sea salt (to taste)

Equipment: large bowl, small bowl

Instructions:

  1. In a large bowl toss together the lettuce, cooked chicken, water chestnuts, bamboo shoots, mandarin oranges, apple, carrot, spring onion, peanuts, and sesame seeds.
  2. In a small bowl mix the tamari, rice vinegar and sesame oil to make the dressing.
  3. Pour the salad dressing over the lettuce mixture and toss again.
  4. Divide into bowls and sprinkle with a flaky sea salt to taste.