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This is an absolutely delicious recipe. It is perfect with left over rotisserie chicken, turkey, the day after Christmas or any time you have leftover chicken. Any portion of the chicken can be used, thighs, breasts or legs. If using turkey the white meat is best but it really is a matter of taste.
I used Skippy peanut butter. Seeing as soy sauce and peanut butter are both already salty, there is no need to add salt at all and in fact, I use the low sodium soy sauce as well. If you want to give the dressing a bit more kick, feel free to add a pinch of cayenne pepper. This salad keeps well in the refrigerator for up to 2 days as long as you have not added the lettuce. I would suggest to add the sesame seeds just before serving or they will lose all crunchiness. Do try it, you will love it!

To toast your sesame seeds, place them in a sauté pan with no oil or butter and cook over medium heat for about 4 to 5 minutes until golden. You need to watch carefully as they go from white to burnt in the blink of an eye.

imageServes 10


About 4 to 5 chicken breasts, skinless and boneless, cooked and cooled
1 red bell pepper, cored and seeded
1 green bell pepper, cored and seeded
1 échalote or onion, finely diced
3 spring onions (scallions), sliced
10 baby tomatoes
A few sliced radish
2 tablespoons sesame seeds, toasted

Dressing –
3/4 cup olive oil
1/4 cup apple cider vinegar
1/3 cup soy sauce
3 tablespoons sesame oil
1 tablespoon honey
2 garlic cloves, minced
1/2 teaspoon ginger
1/2 cup smooth peanut butter
1 teaspoon freshly ground black pepper


Shred the chicken into bite-sized pieces
Cut the peppers into thin strips
Whisk all the dressing ingredients together until smooth
Place the chicken, peppers,onion, radish, tomatoes and spring onions in a large bowl
Pour the dressing over and combine
Sprinkle the sesame seeds
Serve over your favourite lettuce, cold or at room temperature