Asian Chicken Salad

This recipe came about because I mistakenly received a rotisserie chicken in my fresh direct order.  I took this as a sign…of what I don’t know, but I couldn’t just eat the chicken plain.  I might have to intentionally order rotisserie chickens from now on!!

If you do not have a grater with big enough holes, this is a great time to work on your knife skills!

ASIAN CHICKEN SALAD

Serves 6

1 rotisserie chicken

1 head cabbage (or two small, one green and one purple for added color)

2 carrots

2 scallions

 

Dressing:

¼ cup toasted sesame oil

2 garlic cloves, minced

2 tsp fresh ginger, grated

2 tbl miso paste

¼ cup soy sauce

1 tsp Dijon mustard

black pepper, to taste

Sriracha (optional)

1. Shred the chicken: this is easiest to do while it is warm, either immediately when you get home from the store or microwave it for 2-3 minutes (following package instructions).  Remove all the skin and shred the meat. Save the bones for stock!
2. Peel carrots and grate – if you have a cheese grater with large holes, if not julienne the carrots (cut into matchsticks).  Thinly slice the white and light green parts of the scallions.  Cut cabbage in half vertically and slice into ¼” ribbons.
3. Combine the shredded chicken with all of the chopped vegetables in a large bowl.
4. Make the dressing: Heat the sesame oil in a sauté pan, toss in garlic and ginger – stir to cook evenly and do not take your eye off the pan, garlic burns quickly!  Once garlic starts to brown slightly, remove from pan immediately.  Whisk this with the rest of dressing ingredients, pour over chicken and vegetables, and toss to coat evenly.
5. This can be served immediately but gets better with time – from hours to several days.  Serve at room temperature.