Rotisserie chicken salad
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
With a rotisserie chicken in the fridge you're never far away from an epic meal. But this spicy, zingy salad is particularly wonderful, especially on a warm summer evening.
By Justin Tsang
Ingredients
For the burnt spring onion oil
- 1–2 tbsp vegetable oil
- 2 spring onions, cut into thirds
For the dressing
- 1 tbsp Japanese or normal mayonnaise
- 1 tsp white miso paste (see recipe tips)
- 1 tbsp chilli oil
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1½ tsp granulated sugar
- 1 garlic clove, grated
- 15g/½oz fresh root ginger, peeled and grated
- 2–3 limes, juice only
For the chicken
For the salad
- ½ cucumber, sliced into rounds
- 1 large celery stick, thinly sliced
- handful cherry tomatoes, cut in half
- 2 spring onions, thinly sliced
- 1 Little Gem or Cos lettuce, sliced
- ½ white onion, thinly sliced
- ½ red onion, thinly sliced
- ¼ cabbage, thinly sliced
- 1 tbsp kimchi (optional)
- bunch fresh chives, thinly sliced
Method
To make the spring onion oil, heat the oil in a small frying pan over a medium heat. Sear the spring onions for 3–4 minutes, or until charred and almost burnt. Turn the heat off and set aside.
To make the dressing, place all of the dressing ingredients in a large salad bowl and whisk until combined. Add the burnt spring onion pieces and 1 tablespoon of the oil from the burnt spring onions pan to the dressing.
To make the chicken, use your hands or a fork to shred the meat off the bone into strips, including the skin.
Add the chicken and all of the salad ingredients to the bowl with the dressing. Toss until everything is well coated.
Serve on plates with lemon wedges.
Recipe tips
Miso paste is available in many different types (white, red, brown etc). White has the mildest flavour and is the most common (it's actually a creamy light-brown colour). Some supermarkets sell jars labelled as a generic 'miso paste' which will be white miso and suitable for this recipe.
