In all seriousness, we've all had those days when you don't feel really feel like cooking, right? Plus, you've got leftover rotisserie chicken in the fridge? This is a perfect, fast, and nutritious dinner to pull together in 20 minutes. I roast a lot of chickens, so it's nice to keep various recipes using rotisserie chicken on hand. The first time I made this, it immediately made it to the top of my go-to recipes for leftover chicken.
I'm excited because the hubby actually has tomorrow off, which means we get to have a real weekend. We're starting it off low-key (surprise, surprise) with this salad for dinner, and watching The Wire. I made it earlier this afternoon, so I could clean the kitchen and do most of the dishes before the hubs got home.
Low-key evening, here I come! I hope everyone has a great weekend!
1/2 head of cabbage, thinly sliced
1 orange or red bell pepper, thinly sliced
1 lb cooked chicken meat, roughly chopped
2-3 scallions, thinly sliced
1/3 cup peanuts, roughly chopped
1/2 cup frozen edamame, defrosted
Sweet Chile Thai Dressing
-Combine cabbage through edamame in a large salad bowl. Drizzle with dressing, toss to combine. Serve immediately, or chilled.
|Recipe adapted from Smells Like Home|