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Sesame Roast Chicken Salad

Published by Today's Parent on 5/1/2009
Precooked supermarket rotisserie chickens are convenient, but the meat is often dry. We've solved that problem by anointing it with a moist, tasty dressing. The leftovers make a wonderful filling for sandwiches
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Ingredients

  • 1 rotisserie chicken (about 2 lb/1 kg)
  • ⅓ cup (75 mL) mayonnaise
  • 2 tbsp (30 mL) sesame oil
  • 2 tsp (10 mL) low-sodium soy sauce
  • 1 tsp (5 mL) fresh ginger, peeled and grated
  • 2 tbsp (30 mL) sesame seeds
  • 1½ cups (375 mL) celery, sliced thinly on the diagonal
  • ¼ cup (50 mL) green onion, sliced thinly on the diagonal
  • 2 tbsp (30 mL) roughly chopped celery leaves (optional)

Directions

  1. Separate chicken meat from skin and bones and shred into bite-sized pieces. Place meat in a large bowl or storage container and set aside.
  2. Measure mayonnaise into a small bowl. Slowly add sesame oil, whisking constantly, until well combined. Whisk in soy sauce and ginger.
  3. Place sesame seeds in a small dry skillet over medium heat. Cook, stirring for 2 minutes or until sesame seeds are toasted. Scrape seeds into a small bowl and set aside.
  4. Add dressing to the chicken and toss together. Add celery and green onions, and toss until just combined. Sprinkle with toasted sesame seeds and celery leaves.

Sorry, there is no nutrition information available for this recipe.

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