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Leftover chicken from the soup is my favorite supper, hands down. That being said, I totally hear why others won’t even look at it. Cue fancy shredding skills and an Asian-flavored dressing. This delicious chicken salad is the perfect blend of fun to eat and beautiful to look at. In fact, I’ve been known to boil fresh chicken for this recipe when leftovers aren’t available.
4 chicken bottom quarters
4 cups chicken broth
1 tablespoon Gefen Sesame Oil
2 tablespoons honey
3 cloves garlic, minced, or 3 cubes Gefen Frozen Garlic
3 cubes Gefen Frozen Ginger
3–4 tablespoons hot sauce
3 tablespoons soy sauce
3 tablespoons apple cider vinegar
1 tablespoon Heaven & Earth Lime Juice
1/4 cup + 1 tablespoon oil
romaine lettuce hearts
1/2 (8-oz./225-g.) bag coleslaw mix
3 scallions, sliced
1 avocado, cubed
handful of fresh cilantro, chopped
spicy mayo, for drizzling
Gefen Sesame Seeds, for garnish
Take chicken from your soup and shred with two forks, or cook chicken on the bone in chicken broth. Once soft, shred with two forks.
In a medium bowl, mix together the sauce ingredients. Add sauce to the chicken and coat well.
Add the coleslaw mix, scallions, avocado cubes, and cilantro to the chicken and mix.
Serve in lettuce boats. Drizzle with spicy mayo and sesame seeds.
Props and Styling by Goldie Stern Photography by Felicia Perretti
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