Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.
Try Chopped Chicken Salad with Pickled Onions from Feed Zone Table! This is a great last-minute salad to make use of leftover chicken. You can change it up throughout the year to include the most colorful vegetables you can find. The star of the dish is the flash-pickled onions and radishes. The combination of the vinegar, sugar, and salt balances out the strong flavors beautifully.
2 cups roasted chicken, shredded or chopped
1 cup canned garbanzo beans, drained and rinsed
half of a head of purple cabbage, thinly sliced
¼ cup chopped dates, figs, or your favorite dried fruit
2 tablespoons fresh cilantro or parsley, coarsely chopped
½ cup red onion, sliced
4 radishes, sliced thin
¼ cup red wine vinegar
½ teaspoon coarse sugar
½ teaspoon coarse salt
¼ teaspoon pepper
juice from 1 lemon
drizzle of maple syrup
sprinkle of coarse salt
Shred half of a whole roasted chicken, sprinkle in some fresh ground black pepper and a sprinkle of salt, then set aside.
In a small pan, sauté the garbanzo beans in a splash of olive oil at medium heat until slightly crisp.
To make the pickled onions, combine the red onion and radishes with the red wine vinegar, coarse sugar and salt, and pepper. Toss together and let sit for 5 minutes.
In a large bowl, mix together the chicken, cabbage, garbanzo beans, dates, and herbs. Add the pickled onion mixture and toss to combine.
Transfer to a large platter and finish with fresh-squeezed lemon juice, a hint of maple syrup, and salt.
You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.
Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.