Quick Chinese Chicken Salad (LC)

You will need:

From the Store
•  1 Whole Rotisserie Chicken (Savory)
•  Half a Head of Chinese Cabbage Shredded
•  3 Stalks of Celery Diced
•  1 Carrot Grated
•  1 Cucumber peeled, seeded and thinly sliced
From the Pantry
•  2 Tbs. House of Tasang Teriyaki sauce
•  2 Tbs. Bangkok Padang Peanut Sauce
•  1 Tbs. Soy sauce
•  1 Tbs. Sweet Chili Sauce
•  2 Tbs. Rice Vinegar
•  2 tsp. Grated Ginger


#1 In a bowl combine all pantry items. Whisk well and set aside.
#2 In a large bowl, combine the rest of the ingredients except for the chicken.
#3 Drizzle all but about 2 Tbs. of the dressing over the cabbage mixture and toss well. Allow to set in refrigerator for about 10 minutes. Meanwhile, remove all of the meat from the chicken carcass and place in a bowl. Be sure to remove any bones.
#4 Serve onto individual plates and top each with a handful of the chicken and drizzle an additional spoonful of the dressing on top.
#5 Sprinkle with sesame seeds and green onion for garnish and serve!

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© The Residential Chef 2019