Serves 1
Directions
- 1Break down a rotisserie chicken carcass, leaving the meat in the bag and removing the bones.
- 2Add tamari and chili crisp to the bag with the chicken.
- 3Shake the bag to marinate the chicken and let it sit while preparing the rest of the salad.
- 4Shred half a bunch of Napa cabbage super thinly.
- 5Thinly slice one bunch of scallions.
- 6Use a mandolin to thinly slice five Persian cucumbers.
- 7Peel and mandolin one bunch of carrots.
- 8Roughly chop up one bunch of cilantro.
- 9Rinse and drain one can of white beans and one can of butter beans.
- 10Add the marinated chicken to a bowl along with all the prepared vegetables, one cup of peanuts, and some sesame seeds.
- 11To make the dressing, combine a chili crisp miso base, lime juice, rice vinegar, and avocado oil.
- 12Use a milk frother to mix the dressing.
- 13Pour the dressing over the salad and toss it up.
- 14Package the salad into meal prep for the week.
Ingredients
- rotisserie chicken carcass
- tamari
- chili crisp
- 0.5 bunch Napa cabbage, shredded super thinly
- 1 bunch scallions, thinly sliced
- 5 Persian cucumbers, thinly sliced
- 1 bunch carrots, peeled and mandolined
- 1 bunch cilantro, roughly chopped
- 1 can white beans, rinsed and drained
- 1 can butter beans, rinsed and drained
- 1 cup peanuts
- sesame seeds
- chili crisp miso base
- lime juice
- rice vinegar
- avocado oil
Equipment
bagmandolinbowlmilk frother
Tips
- To get the chicken super flavorful, use the "shake and chicken" method: break down a rotisserie chicken carcass, leave the meat in the bag, remove bones, add tamari and chili crisp, then shake it up and let it sit.
- Each vegetable has a different level of crunch, which makes eating this so amazing.
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