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.
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, and peanut-free.
- 3 tablespoons oil
- 4 scallions, 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)
- 3 tablespoons honey
- 1 rotisserie chicken, skin discarded and meat thinly sliced
- 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 to combine well.