It goes without saying that leftovers can get stale and boring fast. In our show Freshedovers, cooking expert and weeknight-dinner-whisperer Aida Mollenkamp demonstrates how to give your leftovers a much-needed makeover, starting with shredded roast chicken, which she transforms into a bold and citrusy Jamaican jerk chicken salad. From Aida Mollenkamp Jerk Chicken Salad With Avocado-Cilantro Dressing IngredientsFor the salad: Canola, grapeseed, or olive oil 1/2 small Fresno or jalapeño chile, seeded and finely chopped (more if you like spicy) A few pinches ground allspice, ground cloves, or ground cinnamon About 3 cups cooked shredded chicken (from about 1/2 roasted chicken) Salt Black pepper, freshly ground 1 head butter lettuce or 4 ounces mixed greens 1 mango, peeled, pitted, and diced 1 small jicama, peeled and diced 4 scallions (green onions), thinly sliced and ends discarded 1 handful roasted cashews, for garnish For the dressing: 2 tablespoons olive oil 1/4 cup avocado (about half an avocado), diced, peeled, and seeded 1/4 cup fresh cilantro leaves, chopped 3 tablespoons fresh lime juice 1 tablespoon roasted cashews (optional) 1 tablespoon white wine vinegar 1/4 teaspoon granulated sugar Salt Black pepper, freshly ground Directions   For the salad: Pour enough oil in a medium nonstick frying pan to just cover the bottom, then rotate pan to coat the pan. Heat oil over medium heat until shimmering. Add chile and spices, and cook until fragrant and chile is just soft. Stir in chicken, and cook until coated in mixture and heated through. Taste, and add more salt and pepper as desired. For the dressing: Combine all ingredients with 3 tablespoons water (less if you’re not using the cashews) in a blender and process until smooth, at least 30 seconds. Season to taste with salt and pepper. To serve, divide lettuce among plates and top each with some of the mango, jicama, scallions, and chicken, and drizzle with a spoonful of the dressing. Top with some cashews, and serve. Information Category Salads, Chicken Yield 3 to 4 servings print recipe

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