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Roasted Chicken Salad

Photo: Lee Isaacs; Styling: Connie Formby
Yield 4 servings (serving size: 2 cups)

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)

Nutrition 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

How to Make It

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

  2. 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.