Roasted Chicken Salad

Roasted Chicken Salad
Photo by Lee Isaacs


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

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


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