Roasted Chicken Salad

Without mayonaise, this salad stays light and healthy while remaining tasty.

Yield:

4 servings (serving size: 2 cups)

Ingredients

1. 3 tablespoons rice vinegar
2. 1 tablespoon dark sesame oil
3. 1/2 teaspoon crushed red pepper
4. 1 (2 1/4-pound) whole roasted chicken, skinned
5. 1/2 cup fresh cilantro leaves
6. 2 tablespoons sesame seeds, toasted
7. 1 (10-ounce) bag Italian-blend salad greens (about 6 cups)

Directions

1. Combine first 3 ingredients in a large bowl; stir well, and set aside.
2. Remove chicken from bones, and shred with 2 forks to measure about 4 cups meat. Add the chicken, cilantro, sesame seeds, and greens to bowl, and toss gently to coat. Serve immediately.

Notes