Roasted Chicken Salad

Recipe Ingredients

3 tablespoons	45ml	Rice vinegar
1 tablespoon	15ml	Dark sesame oil
1/2 teaspoon	2.5ml	Crushed red pepper
2 1/4 lbs	1021g / 36oz	Whole roasted chicken - skinned
1/2 cup	8g / 0.3oz	Fresh cilantro leaves
2 tablespoons	30ml	Sesame seeds - toasted
10 oz	284g	Blend-blend salad greens - (1 bag) (6 cups)

Recipe Instructions

Combine first 3 ingredients in a large bowl; stir well, and set aside.

Remove chicken from bones, and shred with 2 forks to measure about 4 cups meat. Add the chicken, cilantro, sesame seeds, and greens to bowl, and toss gently to coat.

Source:
Cooking Light, April 1995, page 120

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