Pre-made roasted chicken is our secret weapon to an easy, fresh vegetable-filled chicken salad. We’re using Asian sauces and purple and green add-ins to make something crunchy, light, and definitely delicious.
Green and Purple Chicken Salad
Prep Time
Cook Time
Total
Servings
Ingredients
- ½ whole chicken, roasted from your grocer’s deli
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- ½ cup red onion, sliced into 1
- 1½ cup sugar snap peas
- ¾ cup dried cranberries
- 1 4-inch piece of cucumber, diced into thin half moons
- ½ cup thinly chopped radiccio
- ½ tsp. black pepper
- 1 cup fresh arugula or fresh spinach
Let's go
- In a small bowl or food processor, mix together the sesame oil, soy sauce, and rice vinegar until it forms a dressing.
- Pick the chicken off of the bone and chop it into small pieces, it should fall apart pretty easily. Add to a large bowl.
- Add the vegetables to the bowl and then the dressing. mix together and allow it to marinate for 30 minutes to an hour.
- Serve cold or at room temperature.
**This salad can be made up to 3 days before.