Asian-Accented Chicken Salad
Here is a good way to use up leftover chicken that makes a full, satisfying meal.
Ingredients
Dressing
Garnish
Preparation
Step 1
Bring a pot of salted water to a boil, and toss in the pasta. Cook for about 8 minutes, and then taste; when done al dente, drain. Toss the pasta with the chicken, salt lightly, and fold in the mayonnaise. Let macerate for a few minutes while you make the dressing. Put all the dressing ingredients in a small jar, cover, and shake well to blend. Fold the scallions, mushrooms, and pepper into the chicken, and add about 2 1/2 tablespoons of the dressing. Toss to blend, then taste, and add more dressing as you see fit. Sprinkle cilantro or parsley on top, and surround the salad with a few greens.
Variations
Step 2
Try adding a quarter of an avocado, peeled and chopped, or a few cooked artichoke hearts, and/or some small, sweet cherry tomatoes, split in half. You could also substitute some lightly cooked broccoli florets or broccolini, or asparagus—whatever is in season and handy.
Step 3
Use leftover white turkey meat if you have it, instead of chicken.
Second Round
Step 4
You’ll eat up all the salad, I promise. But you’ll have some dressing left, and it’s good on so many things—fish, hot or chilled; warm noodles; and almost any green vegetable—you’ll be glad to have it as a standby (double or triple the amount if you want).
