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Chicken - Rotisserie Chicken Salad Recipe

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This recipe for Chicken - Rotisserie Chicken Salad, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Hall
Added: Tuesday, September 23, 2008


1 bag Bibb lettuce
6 Cups Romaine, chopped (2 heads)
4-6 Cups Chicken, cut up or shredded
12 Ounces Chicken cracklings
6 Ounces(1) Papaya, diced
6 Ounces(1-2) Mango, diced
6 Ounces Cherry Tomatoes (1 container)
Black Sesame Seeds
Sesame Vinaigrette: (or serve with Girard's Rasberry Vinaigrette Dressing)
2 Tbsp. Soy sauce
¼ Cup Sesame oil
1-2 Tbsp. Dijon mustard
½ Bunch (3/4 c.) Cilantro, chopped
½ Bunch (1/2 c.) Green onion, chopped
½ Cup Sugar
½ Cup Red wine vinegar
1 Clove Garlic, chopped
1-2 Cups Olive oil (add to taste)

Opt: Place the bibb lettuce at top of plate (I chop all lettuce & mix together). Bake chicken (buy breasts with ribs and skin if you want it to be juicier) one whole breast = approx 1 cup. Toss chicken with romaine, mango, papaya and tomatoes. Place mixture in lettuce cup spilling into center of plate. Sprinkle with black sesame seeds. Drizzle with sesame vinaigrette and top with fried cracklings. or Won Ton chips (Flo’s)

Sesame Vinaigrette:
Mix all ingredients except olive oil in blender. Slowly add olive oil. Makes 3 cups dressing (12-16 servings).

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
From The Fairmont Scottsdale Princess Resort.
I serve it for luncheons with mini muffins from AJ's




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