We love this salad because its simple preparation is a great way to utilize a leftover half of a rotisserie chicken or one of our favorite pantry staples: a can of garbanzo beans. You can pretty much add any vegetables to this, with the goal being to have equal parts chicken or chickpeas to vegetables, fruit, nuts and or seeds. Cabbage, carrot, celery, some sort of bunch of herbs, citrus and green onions are staples in our refrigerators, so this salad comes together quickly.
CHEF’S TIP: The dash of hot sauce adds a very subtle heat component, and its acidity pops the flavors of the lemon, garlic and spices. Top this delicious, colorful salad with nuts or seeds for an extra crunch of flavor and fiber. If you are using canned chickpeas, save the protein-rich liquid and add it to a soup or stew.
Objectives
Learn how to assemble a no-cook meal using leftover rotisserie chicken or a can of chickpeas.
Level Ups (optional)
Add diced jicama, small diced apple, diced mango, chopped cilantro and/or jalapeno.
Substitutions (optional)
Substitute lime for lemon zest and juice. Substitute finely chopped red onion for the green onion. Substitute olive oil for part or all the mayonnaise.
Equipment Needed
1 large bowl
Silicone spatula or wooden spoon
Microplane/grater
Chef’s knife
Cutting board
Measuring Utensils
Ingredients
- 1 ¾ cups leftover, shredded rotisserie chicken or 1 can of chickpeas, drained and rinsed (reserve liquid for another use)
- 1/4 cup sweet chili sauce (we use Trader Joe’s Sweet Chili Sauce)
- 2 tsp 5-spice powder
- 4 cups shredded cabbage
- ½ cup of any of the following:
- Shelled edamame
- Sliced pickled ginger
- Chopped mint
- Chopped cilantro
- Sliced red onion
- Diced yellow mango
- Sliced green onion
- Thinly sliced red bell pepper
- Diced jicama
- Chopped roasted salted peanuts
- Black sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp maple syrup
- 1 Tbsp rice wine vinegar
- 1 Tbsp sesame oil
Directions
- In a large bowl, combine the chicken or chickpeas, chili sauce and 5 spice powder and set aside.
- On a large plate, spread out the 4 cups of shredded cabbage. Toss with the soy sauce, maple syrup, rice wine vinegar and sesame oil.
- Top the shredded cabbage mixture with any of the suggested topping, reserving the peanuts and sesame seeds. Spread the spiced chicken mixture on top and sprinkle with the peanuts and sesame seeds. Serve the salad from the platter or divide onto individual plates.
