Rotisserie Chicken Salad with Snap Peas

by Emily Kemme
Rotisserie Chicken Salad with Snap Peas

I’m a big proponent of making as much as possible from scratch, but when you can get good quality roast or rotisserie chicken at the deli, why reinvent the wheel on a busy day?  Yes, a rotisserie chicken will impart more umami flavor to chicken salad than say, if you were to gently poach chicken and infuse herbs while doing it. My feeling is, there’s a time and place for all types of chicken salad. And if you’re pressed for time — and it’s a choice between buying pre-cooked chicken or take-out burgers — I say head to the deli!

In this version, a hit of hoisin sauce, rice vinegar and pure sesame oil gives the salad an Asian twist. And kick it up with Sriracha to finish.

Rotisserie Chicken Salad with Snap Peas Recipe

2 lbs shredded rotisserie chicken, chopped into 1 inch pieces

1/4 cup red pepper, diced into 1/4 inch pieces

1 cup snap peas, thinly sliced

1 jalapeño, seeded and minced

2 T shredded basil leaves

1 T minced ginger (outer skin removed)

1/4 cup cilantro leaves, finely chopped

1/4 cup hoisin sauce

3 T rice vinegar

3 T pure sesame oil

Note: pure sesame oil has a rich, dark brown color and intense sesame aroma. Find it in larger grocery stores with an Asian foods section or an Asian grocery store

2 T low sodium soy sauce

1 T (or more to taste) Sriracha sauce

Combine chicken through cilantro leaves in large bowl and mix gently.

Whisk together hoisin sauce, rice vinegar, sesame oil, soy sauce and Sriracha in a small bowl until emulsified.

Gently stir dressing into chicken mixture in batches to avoid over seasoning. Reserve any remaining dressing for another use.

Cover and refrigerate chicken salad for at least one hour and up to eight hours before serving.

Rotisserie Chicken Salad with Snap Peas

A snap to prepare, pick up good quality rotisserie chicken at the deli and pair it with with fresh veggies and herbs. Pull it together with an Asian-themed dressing for a quick picnic salad.

Ace Pineapple Cider sounds odd but tastes and smells amazing, according to Feeding the Famished’s beverage guru, Stephanie Davis. She ordered this cider at a historic diner in Tillamook, OR when everyone else was trying local beers. The cider tickled the entire lunch table’s taste buds. With its electric color and captivating aroma, it’s one of those glasses that grabs your attention before the first sip. And then you do and are knocked over by a tart and refreshing finish. Stephanie thinks Ace Pineapple Cider is perfect for cutting through the sweet-and-salty notes of the chicken salad.

Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

Interested in reading Emily’s recent award-winning novel, Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.

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