This recipe is ever so slightly adapted from Raechel Ray. If you're rotisserie chicken is small, this recipe will serve closer to two people. If it's large and you want more salad, feel free to double the greens.
Author: Madeline Miller
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
3 tablespoons oil
4 green onions, diagonally sliced
1 (2-inch) piece ginger, grated
2 large garlic cloves, grated
½ teaspoon coarse black pepper
½ teaspoon crushed red pepper
Zest and juice of 1 lime
¼ cup tamari (use gluten-free, if needed; can sub soy sauce; sub coconut aminos for soy-free)
3 tablespoons honey
1 rotisserie chicken, skin discarded and meat cut into small pieces
4 cups shredded napa cabbage (1 small or ½ large head)
Instructions
Heat the oil in a small saucepan over medium heat. Add the scallions, ginger, garlic, black pepper, and crushed red pepper and sauté for 1 to 2 minutes.
Whisk in the lime zest and juice, then whisk in the tamari and honey to combine. Turn off the heat.
In a large bowl, toss the chicken and cabbage with the sauce.