Rotisserie Chicken Salad

Ingredients

• 1 head of Cabbage, sliced
• Carrot, spiralized and chopped
• Cucumber, spiralized
• Fresh coriander, chopped
• Ayam Brand Whole Kernel Corn (1 can, drained)
• Oyster sauce
• Sesame oil
• 1 tbsp Lao Gan Ma chili crisp
• Lemon juice (or lime juice)
• 1 tbsp Honey
• 1 tbsp Fresh garlic, minced
• Toasted sesame seeds
• Toasted peanuts, crushed
• 2 Black Pepper Rotisserie Chickens (from Cold Storage)
• 1 Honey Roasted Rotisserie Chicken (from Cold Storage)

Method

1. Slice the cabbage and transfer it into a large mixing bowl.
2. Spiralize the carrot into long ribbons, roughly chop them, and add to the bowl.
3. Spiralize the cucumber into noodles and add to the bowl with the other vegetables.
4. Chop the fresh coriander and add it to the salad mix.
5. Drain a can of Ayam Brand corn kernels and add them to the salad.
6. In a separate bowl, prepare the dressing by combining oyster sauce, sesame oil, Lao Gan Ma chili crisp, lemon juice, honey, minced garlic, toasted sesame seeds, and toasted peanuts. Mix well.
7. Debone the cold storage rotisserie chickens and shred all the meat into a separate large bowl.
8. Add the mixed salad vegetables and the prepared dressing into the bowl with the shredded chicken.
9. Give everything a good toss until thoroughly combined and well-dressed. Serve or pack for meal prep.