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  • 30minutes
  • 291calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, H, D, E
MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 44 1/37 ml white vinegar

  2. 44 1/37 ml natural chunky peanut butter (I like Adam's)

  3. 44 1/37 ml coconut milk

  4. 29 1/28 ml soy sauce

  5. 14.79-29 1/28 ml sambal oelek or 14.79-29 1/28 ml asian hot chili-garlic sauce

  6. 7 1/39-9.85 ml sugar (I like it slightly tangy)

  7. 1 1/53 ml sesame oil (or to taste)

  8. 1/29 ml coconut extract (my preference)

  9. 340.19 g roasted rotisserie chicken breasts , shredded

  10. 709.77 ml iceberg lettuce , julienned

  11. 14.79-29 1/28 ml fresh cilantro leaf , snipped

  12. marinated toasted sesame seeds

  13. snipped fresh chives

  14. fresh cilantro leaf (final touch)

Instructions Jump to Ingredients ↑

  1. NOTE: TO MAKE MARINATED TOASTED SESAME SEEDS FOR THE SALAD GARNISH, MOISTEN SESAME SEEDS WELL WITH SOY SAUCE, THEN BAKE IN A 275 F OVEN, TURNING WITH SPATULA UNTIL DRY AND TOASTED (ALLOW TO COOL).

  2. PREPARE DRESSING: In a small mixing bowl, whisk together 3 tablespoons white vinegar, 3 tablespoons chunky peanut butter, 3 tablespoons coconut milk, 2 tablespoons soy sauce, 1-2 tablespoons sambal oelek (or sriracha sauce), 1 1/2 - 2 teaspoons sugar, 1/4 teaspoon sesame oil and 1/8 teaspoon coconut extract, if desired, until well-blended.

  3. DEBONE 12 ounces skinned roasted rotisserie chicken breasts for the salad.

  4. SHRED or chunk chicken by hand.

  5. CUT iceberg lettuce thin julienne strips.

  6. TOSS lettuce with 1-2 tablespoons fresh snipped cilantro.

  7. PLACE a mound of shredded chicken over the lettuce heaps on serving dishes.

  8. DRIZZLE the dressing over each serving (if desired, snip fresh chives over dressing for added color and flavor).

  9. GARNISH with the marinated toasted sesame seeds and a cilantro sprig.

  10. SERVE and enjoy!

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