K
Karen MacInerney
Guest
Since I'm always looking for ways to 'feast on the remains' (a.k.a. eat
leftovers that aren't cold and gross), I thought I'd pass this little
discovery on. I tried it when we had leftovers from roast chicken...
and wow! Hubby and I devoured it. Simple, quick, and really, really
good...
Chicken with Ginger and Green Onion Salt Dip (from Cooking Light, Aug.
2004 Issue)
1/4 cup minced green onions
2 T grated peeled fresh ginger
2.5 T vegetable oil
1.5 t kosher salt (or sea salt -- I would cut it back a bit and add
more if needed)
3 cups shredded cooked chicken breast (I used what I had, which
included dark meat)
2 cups hot cooked rice
Combine first four ingredients in a medium bowl, stirring with a whisk.
Arranged chicken over rice; serve with dip. (I boiled up some edamame
to go on the side, and some cut up fruit.)
Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com
leftovers that aren't cold and gross), I thought I'd pass this little
discovery on. I tried it when we had leftovers from roast chicken...
and wow! Hubby and I devoured it. Simple, quick, and really, really
good...
Chicken with Ginger and Green Onion Salt Dip (from Cooking Light, Aug.
2004 Issue)
1/4 cup minced green onions
2 T grated peeled fresh ginger
2.5 T vegetable oil
1.5 t kosher salt (or sea salt -- I would cut it back a bit and add
more if needed)
3 cups shredded cooked chicken breast (I used what I had, which
included dark meat)
2 cups hot cooked rice
Combine first four ingredients in a medium bowl, stirring with a whisk.
Arranged chicken over rice; serve with dip. (I boiled up some edamame
to go on the side, and some cut up fruit.)
Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com