Source: dLife

A light chicken salad with sesame oil/red pepper dressing.

Servings

3 tbsp rice vinegar
1 tbsp sesame oil (dark)
0.5 tsp hot red pepper flakes
2.25 lb Chicken, broiler/fryer, whole, with o skin, roasted
0.5 cup fresh cilantro
2 tbsp toasted sesame seeds
10 oz salad greens (Italian-blend)

1 Whisk together vinegar, sesame oil, and red pepper.
2 Take bones out of chicken and pick apart meat to make 2 cups.
3 Combine chicken with cilantro, sesame seeds, and greens. Drizzle dressing on top and toss.

This is a great way to use leftover roasted chicken.