Roasted Chicken Salad

Roasted Chicken Salad Recipe
Photo: Lee Isaacs; Styling: Connie Formby

Recipe from

Cooking Light

Nutritional Information

Calories 282
Caloriesfromfat 45 %
Fat 14.2 g
Satfat 3.1 g
Monofat 5.2 g
Polyfat 4.4 g
Protein 34.9 g
Carbohydrate 2.4 g
Fiber 0.8 g
Cholesterol 101 mg
Iron 2.2 mg
Sodium 458 mg
Calcium 29 mg

Ingredients

3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1/2 teaspoon crushed red pepper
1 (2 1/4-pound) whole roasted chicken, skinned
1/2 cup fresh cilantro leaves
2 tablespoons sesame seeds, toasted
1 (10-ounce) bag Italian-blend salad greens (about 6 cups)

Preparation

Combine first 3 ingredients in a large bowl; stir well, and set aside.

Remove chicken from bones, and shred with 2 forks to measure about 4 cups meat. Add the chicken, cilantro, sesame seeds, and greens to bowl, and toss gently to coat. Serve immediately.

Note:

Linda West Eckhardt,

April 1995
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