You can enjoy the Leftover Roast Chicken and Salad Vegetables with your favourite dressing OR sauce. Today I enjoyed it with Creamy Sesame Dressing, that was a little spicy as I added Chilli Sauce because the Roast Chicken tasted bland. I sprinkled with my home-made Shichimi (Japanese Chilli Spice Mix), that was so good.
Makes
1 Serving
Ingredients
1 cupful Salad Vegetables *I used Iceberg Lettuce and Cucumber
80g Leftover Roast Chicken *torn into bite-size pieces
Finely chopped Spring Onion
Shichimi (Japanese Chilli Spice Mix) *optional
Dressing
1 tablespoon Toasted Sesame Seeds *ground
1/2 teaspoon grated Ginger
2 tablespoons Japanese Mayonnaise
1/2 teaspoon Sugar
1/2 teaspoon Rice Vinegar
1 teaspoon Soy Sauce
Chilli Sauce of your choice as required *optional
Method
- Combine all the Dressing ingredients in a small bowl.
- Prepare Salad Vegetables. Today I sliced Iceberg Lettuce and Cucumber into strips, so that it would be easy to eat with chopsticks. You can cut the vegetables into any shapes.
- Place the Vegetables in a serving bowl, add Leftover Roast Chicken, and pour the Dressing. Add some Spring Onion and Shichimi (Japanese Chilli Spice Mix), and enjoy.
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