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


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)


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.


Linda West Eckhardt,

April 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note