Rotisserie Chicken and Cabbage Salad with Gingery Peanut Dressing

Hi friends!

This week’s recipe is the final installment of my series on salads that are hearty, balanced, and perfect for dinner on a warm spring night.

This one is inspired by creamy peanut sauce - a frequent vehicle for leftovers at my house. It’s made with all pantry ingredients, flavorful, and can turn any veggies and leftover chicken or steak hanging out in the fridge into a cohesive dish. The grated fresh ginger makes this one particularly special - it adds a fresh kick without adding heat.

It’s the perfect dressing for this infinitely adaptable, leftover-friendly cabbage salad. Typically, I start with Napa cabbage and snap peas, add a bunch of herbs, some chopped roasted peanuts, and whatever other fresh, crunchy vegetables I have on hand - cucumbers, bell peppers, carrots, the list goes on. If I don’t have any cabbage, I’ll substitute chopped kale or leave the greens out completely in favor of extra veggies. (peanut dressing works better with heartier greens than it does with delicate ones.)

Shredded rotisserie chicken turns this from a side dish into a full meal without any extra cook time, but you can also roast and shred chicken breasts if you’ve got some to use up. Or toss in leftover sliced steak or shrimp. The idea is to make the most of what you’ve got - and make it delicious!

Whether you’re cleaning out the fridge, or not, I hope you give this recipe a try, and let me know how you made it your own in the comments.

I’ll be back next week with a little something special I’ve been working on with my mom for Mother’s Day, so stay tuned for that. Have a great weekend and see you next week!

xoxo

Lidey

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