I actually have no idea why this recipe is called Millionaire Rotisserie Chicken Salad. Perhaps if you were following Rachael Ray, back in 2007, you might know the meaning. But so far, I can’t firm anything up. I can only speculate that it’s so delicious, it’s worth a million bucks! Or perhaps, you’ll become a millionaire by frugally buying rotisserie chickens on lazy nights instead of eating out? Either way, Madeline Miller shared her version of this naturally dairy-free recipe with us several years ago – and we’ve just updated it!
Two words can perfectly describe the Millionaire Rotisserie Chicken Salad from the August issue of Every Day with Rachael Ray: quick and easy. I try not to use those terms that often to describe Rachael Ray’s recipes, since most of them are pretty quick and easy, usually taking me no more than 45 minutes. However, with the help of my sous chef husband (who sliced the chicken and stirred the pan), this entire recipe took about 10 minutes. Seriously.
Special Diet Notes: Millionaire Rotisserie Chicken Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and optionally soy-free.
- 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)
- 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.
More Dairy-Free Chicken Salad Recipes
Speedy Chicken Burrito Salad Bowls
Chicken and Potato Pesto Salad
Healthy Chinese Chicken Salad
2 Comments
Regarding the name:
The recipe was adapted “from the classic cookbook, ‘The Pleasures of Chinese Cooking’ by Grace Zia Chu. The recipe’s name was bestowed when one of Chu’s cooking classes agreed that it tasted like a million dollars.”
Interesting, thanks Bethany!