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.
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