When I order Chinese food, the restaurant always gives such a generous portion of chicken that I am often left with enough to make another entire meal. Just to mix it up a bit, I try to make something new with the leftovers. With a chicken and vegetable dish (usually it has green beans, pea pods, carrots, broccoli, onions, celery and maybe a few cashews, if I didn’t eat them all) I have made this salad and created a completely different flavor for another meal. The key is to put the Chinese food in a colander and rinse the cornstarch sauce off of the food. -Enjoy!
Leftover Chicken Chinese Food Salad
INGREDIENTS:
leftover chicken and vegetable Chinese food, rinsed
½ apple, cored and chopped
2 tablespoons apple cider vinegar
1 scallion
½ sweet pepper, orange or red, seeds and stem removed
1 tablespoon fresh cilantro, minced
1 tablespoon bacon, cooked, minced*
1 tablespoon mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon salt
pita pockets
DIRECTIONS:
1. Rinse the cornstarch glaze off of the Chinese food.
2. Chop apple and place in a large bowl. Pour vinegar over apple pieces. This will help the fruit from turning brown.
3. Place Chinese food in a food processor, with the scallion and sweet pepper. Pulse until chopped finely.
4. Add chopped mixture to the apple. Mix in cilantro, bacon, mayo, garlic powder, celery salt and salt. Mix until combined well.
5. Fill pita pockets and serve with the other half of the apple.
*use the pre-cooked, real bacon bits, found in the salad section of the grocery store, to save time.
The Coterie Kitchen 