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