Fare With A Flair: Turn leftover chicken into super sandwich 'salad' – The Post

When it comes to sandwich “salads,” my hands-down favourite is egg salad. I’ve never really enjoyed the tuna or chicken versions, even though I love both tuna and chicken.
When it comes to sandwich “salads,” my hands-down favourite is egg salad. I’ve never really enjoyed the tuna or chicken versions, even though I love both tuna and chicken.

But that contradiction changed the day I tried an Asian version of chicken salad.

The salad evolved from a cooking class on how to prepare and cook an entire chicken. We had leftover parts that went into a stock pot for the next day. After straining the stock, there were still lots of chicken pieces left over that got turned into a chicken salad by our talented chef/culinary co-ordinator, Ran.

It just goes to show how one meal can turn into components of other great dishes.

Today’s recipe does not involve all the aforementioned steps, but rather uses a grocery store rotisserie chicken for ease of preparation.

Enjoy half the chicken for dinner one evening and the other half can go into the Asian chicken salad the next day.

Serve this crunchy salad in lettuce cups or wrap it in a tortilla with some fresh greens and a splash of your favourite Asian chili paste.

(Serves 8)

3 tbsp (40 ml) light soy sauce

1 tbsp (15 ml) rice vinegar

2 tsp (10 ml) sesame oil

1 tsp (5 ml) vegetable oil

1 tsp (5 ml) minced ginger

1 tsp (5 ml) chili paste (such as sriracha)

1 tsp (5 ml) brown sugar

1 clove garlic, minced

3 cups (750 ml) of shredded cooked chicken

1 shredded carrot

2 green onions, sliced

1/4 cup (50 ml) chopped peanuts

2 tbsp (25 ml) chopped cilantro (optional)

Directions:

1. In a bowl, combine soy, rice vinegar, sesame oil, vegetable oil, ginger, chili paste, brown sugar and garlic. Stir well.

2. Add chicken, carrot, green onion, peanuts and cilantro (if using) to bowl. Stir well.

3. Season with salt to taste if necessary.

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