Ths is a guest post by Madeline Miller of Paper Palate.
Two words can perfectly describe 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.
Here’s the recipe with my comments included:
- 3 tablespoons vegetable oil
- 4 scallions, thinly sliced on an angle
- One 2-inch piece ginger, grated
- 2 large cloves garlic, grated
- ½ teaspoon coarse black pepper
- ½ 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)
- ¼ 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 ½ large head napa cabbage, shredded (about 4 cups)
- 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.
- In a large bowl, toss the chicken and cabbage with the sauce to combine well. (Yeah, it’s that easy.)