“Single Serving” is a SHLTR original video series devoted to easy meals for one that you can make with ingredients you have on hand.
In this episode of “Single Serving,” Chef Amber Sullivan shares how to transform leftover rotisserie chicken into a crunchy, flavor-packed salad that tastes even better than takeout.
Ingredients
For the salad:
- 2.5 C shredded green cabbage
- 1/2 C shredded carrot
- 1/3 C slivered almond
- 1 C shredded rotisserie chicken
- 1/3 C sliced scallion
- 1/4 C torn mint leaves
- 1 Tbsp sesame seeds
For the peanut lime dressing:
- 2.5 Tbsp creamy peanut butter (or substitute miso paste or tahini)
- 1 Tbsp tamari or soy sauce
- 1 Tbsp sesame oil
- 1 clove garlic, grated
- juice from one small lime (~2 tbsps)
- 1/2 Tbsp rice wine vinegar
- 1 Tbsp honey
- 1/4 tsp chili flake or oil
- For additional toppings add: sesame seeds, cilantro leaves, scallion, crushed peanuts, chili oil
To Make
- For the cabbage salad, toss all ingredients together in a bowl
- In a separate small bowl, whisk together all the dressing ingredients. If it’s too thick, add 1 Tbsp of water and whisk until smooth and creamy
- Drizzle dressing over salad and toss with tongs until evenly coated; toss for a minute or two to soften up the cabbage
- Taste and add a pinch of salt, if necessary
- Top with more sesame seeds and additional toppings if desired
