Can I use an air fryer to make the crispy chicken?

Yes - I've tried this in an air fryer, and it works as long as you drizzle the chicken with olive oil or use an oil spray. Air Fry for 7 minutes at 400F, shaking half way through.

Which parts of the rotisserie chicken should I use?

I like to use the breasts and the thighs. I usually save the bones and remaining meat to make chicken stock. Note that because each size of rotisserie chicken may be different, you may need more or less cornstarch and oil.

Shredded Crispy Chicken Salad - easy gourmet by jackie

Description

This shredded crispy chicken salad is one of the easiest salads you can meal prep – rotisserie chicken, an option for store bought dressing, and greens. Make your own quinoa rice and pickled red onions, and you’ll have a CRAZY good salad for the week!

Ingredients

Units Scale

For the salad:

5 ounces of arugula
Garlic sesame quinoa rice (see recipe below)
Crispy shredded chicken (see recipe below)
3/4 small head of red cabbage
1/4 bunch of cilantro, picked
1/2 cup Pickled red onions

For the garlic sesame quinoa rice:

2/3 cup white rice
1/3 cup quinoa
1/4 teaspoon kosher salt
1 tablespoon sesame oil
1 clove garlic, minced
1.25 cups of water

For the crispy shredded chicken:

1 rotisserie chicken, shredded
2 tablespoons of cornstarch
1 tablespoon olive oil
neutral oil
Kosher salt
Black pepper

For the ginger sambal dressing:

1/2” knob of ginger
1 tablespoons sambal olek
1 teaspoon kosher salt
Black pepper
Juice of 1/2 lemon
1/3 cup olive oil

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Instructions

For the garlic sesame quinoa rice:

Add the sesame oil, rice, quinoa, and salt to a small 2 qt pot. Toast for 30 seconds, then add the minced garlic. Toast with the garlic for 30 seconds and the 1.25 cups of water (I don’t rinse my rice in this case – the toasting will help with the starch). Bring up to boil, then cover and reduce to a simmer. Cook for 20 minutes on low heat. After 20 minutes, turn off the heat and let sit for 10 minutes.

For the remaining components:

Prep the vegetables – cut the red cabbage and cilantro.
Shred the rotisserie chicken. Add this to a bowl with a tablespoon of olive oil, 2 tablespoons of cornstarch, and a big pinch of salt and pepper.
Heat a skillet on medium high heat and add 3 tablespoons of neutral oil. Once hot, add ⅓ of the chicken and cook for 3-4 minutes per side, or until golden brown. Repeat with the remaining chicken.
Make the dressing by combining all the ingredients in a food processor or blender. Blend until smooth, taste and adjust for seasoning as desired, and set aside.
Assemble the bowl by adding a bed of arugula to a bowl. Add some of the red cabbage, the quinoa rice, cilantro, and pickled red onions. Top with the crispy chicken and toss with a couple tablespoons of dressing, and serve!

Equipment

2 qt pot

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Global Vegetable Knife

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Notes

Tip 1 – When adding the cornstarch, make sure the chicken is coated, then shake off any excess starch. You can use a dry colander to give everything a shake and allow the starch to release from the chicken.

Tip 2 – Instead of washing your rice (which please by means, do so if you want), you can toast it with the quinoa for a minute before adding the salt, garlic, and liquid. This releases some of the starches and I find does not need me to wash the rice. One less step for the win!

Tip 3 – Get the Girard’s Toasted sesame ginger dressing if you want another shortcut. I’ve gotten this before at Safeway and it’s pretty good.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: Oven
Cuisine: Asian