|4||cups leftover cooked, shredded PERDUE® OVEN STUFFER® Whole Chicken|
|4||tbsp. rice wine vinegar|
|1||tbsp. sesame oil|
|1||tbsp. grated ginger|
|1||tbsp. soy sauce|
|1/8||tsp. black pepper|
|4||tbsp. vegetable oil|
|1||cup celery, chopped|
|1||cup red bell pepper, diced|
|1/4||cup cilantro, chopped|
|2||tbsp. toasted sesame seeds, optional|
To serve, divide chicken salad between 4 plates. Sprinkle with sesame seeds and serve.
In a large bowl, toss together the shredded chicken, arugula, celery, red bell pepper, cilantro and scallions. Toss the chicken salad with the sesame ginger dressing.
Whisk together the rice wine vinegar, sesame oil, grated ginger, soy sauce, honey, salt and pepper. While whisking, drizzle in the vegetable oil. Set aside.
Soy Sauce contains wheat. Tamari sauce looks and tastes like soy sauce, but contains little or no wheat. Try tamari sauce for a wheat or gluten free alternative.