Roasted Chicken Salad

Photo: Lee Isaacs; Styling: Connie Formby

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 45%
  • Fat: 14.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 4.4g
  • Protein: 34.9g
  • Carbohydrate: 2.4g
  • Fiber: 0.8g
  • Cholesterol: 101mg
  • Iron: 2.2mg
  • Sodium: 458mg
  • Calcium: 29mg

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

  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.
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