Anatomy of a Summer Weeknight
The Scene: Tuesday Night. Dad out, 13-year-old at camp, me at office, five minutes from home. Pouring.
4:00 Receive text at work from 15-year-old: Can we see The Big Sick tonight? 4:03 Quick Flixster scan of movie times. Me: 6:15 show, be ready a little before 6 4:04 Can we have dinner before we go? I'm starving 4:05 Sure. Quick scan from memory of fridge turns up nothing but orphaned vegetable scraps. 5:15 Leave office, swing by Stop 'n Shop, pick up rotisserie chicken. 5:30 Home. Simmer and shock asparagus; chop up chicken, onions, cucumbers, asparagus. 5:40 Make dressing. Toss everything together. Eat. 5:50 Leave for movie. 6:15 Popcorn and previews. 9:00 Home.
Chopped Chicken Salad with Vegetables
Salad 1 rotisserie chicken, chopped into bite-size pieces 2 mini cucumbers, chopped into bite-size pieces 1 bunch asparagus (skinny), cooked at a low boil for 2-3 minutes, then shocked in an ice bath to stop cooking; chopped into bite-size pieces 2 tablespoons red onion, minced finely (could also use shallots or scallions) 1 tablespoon sesame seeds (or more to taste) handful cilantro, chopped (I didn't have on hand, but would add it next time)
Dressing 2 tablespoons soy sauce 3 tablespoons red wine vinegar (would've used rice vinegar if I had it) 1/2 teaspoon sesame oil small squeeze of Sriracha 2 teaspoons mayo 1 teaspoon brown sugar generous squeeze of fresh lime 1/3 cup grapeseed oil (or olive oil if that's all you got)
Add all salad ingredients to bowl. Whisk together all dressing ingredients then drizzle over salad to taste. Toss.
Related: Top Ten Ways to Use a Rotisserie Chicken
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