|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|
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.
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.
To serve, divide chicken salad between 4 plates. Sprinkle with sesame seeds and serve.
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.