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.

* I like to use  a savory dressing vs a sweet asian style dressing- this one from Williams Sonoma is pretty good. It’s $9 bucks. When you look at the cost of buying all those little bottles of  soy, sesame, chili paste,etc that it takes to make a homemade dressing and consider that you might not use again for awhile it makes sense to find yourself a good commercial alternative.