WARM CHINESE CHICKEN SALAD
4 servings
This is a cheater recipe. Store bought rotisserie chicken and bottled dressing are the shortcuts to having this done in 20 minutes from start to finish.
1 deli roasted chicken- warm from the market
1 red pepper- julienned
1 yellow pepper- julienned
1 bunch scallions- trimmed and sliced thin on the diagonal
1/2 cup shredded carrots
1/2 cup peanuts
store bought chinese style dressing*
You can prep the veggies in advance if you like and refrigerate. Bring the chicken home from the market right before making this if possible. But, you can keep the chicken warm in the oven- covered at 200 degrees for 45 minutes or so- if you need to without it drying out.
Take the veggies out of the fridge and dump them in a big bowl.Better if they are at room temp. Remove the skin from the chicken and shred the chicken into nice size pieces- working fast- toss them into the bowl with the veggies-discarding any fat and bones. Pour the juices over the salad - toss generously with the dressing and add the peanuts. Easy, breezy, and yummy.