Roasted Chicken Salad

Roasted Chicken Salad
Photo by Lee Isaacs


  • 1 (10-ounce) bag Italian-blend salad greens (about 6 cups)
  • ½ teaspoon crushed red pepper
  • 2 tablespoons sesame seeds, toasted
  • ½ cup fresh cilantro leaves
  • 1 (2 1/4-pound) whole roasted chicken, skinned
  • 1 tablespoon dark sesame oil
  • 3 tablespoons rice vinegar

Combine first 3 ingredients in a large bowl; stir well, and set aside. Remove chicken from bones, and shred with 2 forks to measure about 4 cups meat. Add the chicken, cilantro, sesame seeds, and greens to bowl, and toss gently to coat. Serve immediately.

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network