Green and Purple Chicken Salad

Green and Purple Chicken Salad Fete-a-Tete

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.

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
  1. In a small bowl or food processor, mix together the sesame oil, soy sauce, and rice vinegar until it forms a dressing.
  2. Pick the chicken off of the bone and chop it into small pieces, it should fall apart pretty easily. Add to a large bowl.
  3. Add the vegetables to the bowl and then the dressing. mix together and allow it to marinate for 30 minutes to an hour.
  4. Serve cold or at room temperature.
    **This salad can be made up to 3 days before.

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