Roasted Chicken Salad
Photo by Lee Isaacs
Ingredients
- 3 tablespoons rice vinegar
- 1 tablespoon dark sesame oil
- 1 (10-ounce) bag Italian-blend salad greens (about 6 cups)
- ½ teaspoon crushed red pepper
- 1 (2 1/4-pound) whole roasted chicken, skinned
- ½ cup fresh cilantro leaves
- 2 tablespoons sesame seeds, toasted
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.
Chardonnay Wines from Chile
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