Chinese Chicken Salad

This recipe (Barefoot Contessa Parties!) was amazing.  I substituted (what else?) a rotisserie chicken for the roasted chicken breasts, and we used less than half of a recipe for dinner.  It took me less than 10 minutes to throw this together for dinner.  This kind of recipe makes me really excited for fresh, local vegetables this summer:  I can imagine shredded raw carrots and lightly steamed green beans in this recipe to replace the asparagus and bell peppers.  The dressing is versatile enough to work with any range of vegetables (or possibly even seared beef in place of the roasted chicken).  The sesame oil in the dressing gives it a nice Asian flair, and I like to keep it on hand for other stir-fry recipes as well.

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Filed under dinner, salad, Side dishes and Vegetables

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