Millionaire Rotisserie Chicken Salad
From Every Day with Rachael Ray - August 2007
FOUR SERVINGS [It says 4 servings, but we ate the entire thing with just the two of us. If you’re making it a dinner for 4, I’d double this recipe (unless you are really really good at carving chicken). ]
- 3 tablespoons vegetable oil
- 4 scallions, thinly sliced on an angle
- One 2-inch piece ginger, grated
- 2 large cloves garlic, grated
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon crushed red pepper [Rachael recommends rubbing the crushed red pepper in your palm before adding it in order to release the oils]
- Grated peel and juice of 1 lime [Maybe it doesn’t need to be said, but just in case, make sure you grate the peel before you cut the lime to juice it]
- 1/4 cup tamari (dark soy sauce) [use wheat-free tamari for gluten-free]
- 3 tablespoons honey
- 1 rotisserie chicken, skin discarded and meat thinly sliced
- 1 small or 1/2 large head napa cabbage, shredded (about 4 cups)
1. In a small saucepan, heat the oil over medium heat. Add the scallions, ginger, garlic, black pepper and crushed red pepper and cook for 1 to 2 minutes. Whisk in the lime peel and lime juice, then whisk in the tamari and honey to combine. Turn off the heat.
2. In a large bowl, toss the chicken and cabbage with the sauce to combine well. [Yeah, it’s that easy.]
