It's A Keeper: Millionaire Rotisserie Chicken Salad

[Everything Rachael Ray Feed]

Two words can perfectly describe Millionaire Rotisserie Chicken Salad from the August issue of Every Day with Rachael Ray: quick and easy. I try not to use those terms that often to describe Rachael Ray's recipes, since most of them are pretty quick and easy, usually taking me no more than 45 minutes. However, with the help of my sous chef husband (who sliced the chicken and stirred the pan), this entire recipe took about 10 minutes. Seriously.

This recipe didn't really catch my eye when I read the magazine this month, but its position at the top of the Hot Plates list made me consider making it. On closer inspection I noticed how darn short the recipe was, so I thought I'd give it a try for a weeknight meal.

This recipe is so darn easy because it utilized pre-cooked chicken and my microplane to make the chopping less intensive. All you have to do is slice the chicken and scallions - the rest of the ingredients are grated. Give this one a try! Here's the recipe with my comments in brackets:

Millionaire Rotisserie Chicken Salad
Rachael Ray
From Every Day with Rachael Ray
August 2007

FOUR SERVINGS [It says 4 servings, but we ate the entire thing with just the two of us. If you're making it a dinner for 4, I'd double this recipe (unless you are really really good at carving chicken). ]

3 tablespoons vegetable oil
4 scallions, thinly sliced on an angle
One 2-inch piece ginger, grated
2 large cloves garlic, grated
1/2 teaspoon coarse black pepper
1/2 teaspoon crushed red pepper [Rachael recommends rubbing the crushed red pepper in your palm before adding it in order to release the oils]
Grated peel and juice of 1 lime [Maybe it doesn't need to me said, but just in case, make sure you grate the peel before you cut the lime to juice it]
1/4 cup tamari (dark soy sauce)
3 tablespoons honey
1 rotisserie chicken, skin discarded and meat thinly sliced
1 small or 1/2 large head napa cabbage, shredded (about 4 cups)

1. In a small saucepan, heat the oil over medium heat. Add the scallions, ginger, garlic, black pepper and crushed red pepper and cook for 1 to 2 minutes. Whisk in the lime peel and lime juice, then whisk in the tamari and honey to combine. Turn off the heat.

2. In a large bowl, toss the chicken and cabbage with the sauce to combine well. [Yeah, it's that easy.]

Check out a few more of my photos of this recipe:



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