A week off from making kitchen magic for my Disney vacation and now I’m back!
Okay, in fairness, I am not hardcore back in the kitchen, but I am slowly easing back into this existence and, if I’m honest, and you know I always am, we ate Taco Bell for dinner on Monday because really, I just could not.
Tuesday I got a rotisserie chicken, because easy. Wednesday I repurposed that bad boy and made magic.
Now, I am committing myself to getting back into the swing of things from here on out and, to get you, me, my kids, and the world in the mood for some serious kitchen awesome. Or, at least edible eats made to fuel your family without breaking the bank.
That’s what we try for.
Ergo, a leftover rotisserie chicken recipe! We went with a salad topped with sweet sesame dressing and, The Dudes were so here for it.
Rotisserie Chicken Recipe: Chicken Salad with Sweet Sesame Dressing
- Leftover rotisserie chicken shredded
- One bag Asian Salad (found at Costco). Make your own with shredded cabbage, shredded carrots, chopped cilantro, LA Choy Chow Mein Noodles, chopped cashews, and 1 tablespoon of chia seeds
- Cooked rice (white or brown), optional
- For Dressing:
- 1 medium clove garlic, finely minced
- 1 teaspoon powdered ginger
- ¼ cup rice vinegar
- 3 tablespoons light brown sugar
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ⅓ cup extra virgin olive oil
- ¼ cup coconut oil (melted to liquid)
- If using rice, cook and set aside
- Shred chicken from bones
- Saute in pan using the juices from the chicken
- If using rice, add a scoop to bowl
- Assemble salad (on top of rice) and put chicken on top
- For dressing:
- Combine all ingredients in a jar or bowl with a sealed top
- Shake what your mama gave you along with the jar to get everything all mixed up
- Pour over salads
- Enjoy!
Note: The rice is optional. I eat it without it, but The Dudes like it because it is more filling and they are the hungriest people on the planet. No joke.