Use prepackaged rotisserie chicken in this quick salad from Tim Creehan of Beach Walk Café in Destin, Florida.
Cooking Light APRIL 1999
Heat vegetable oil in a nonstick skillet over medium-high heat. Add mushrooms; sauté 3 minutes. Combine mushrooms, vinegar, and next 8 ingredients (vinegar though garlic) in a bowl. Add chicken; toss to coat. Cover and refrigerate 30 minutes.
Combine napa cabbage, romaine, and red cabbage. Divide cabbage mixture evenly among 6 plates; top each serving with chicken mixture, bell pepper, and sprouts.
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