Nourish: We couldn't stop eating this chicken salad

By Ellie Krieger
Special To The Washington Post
Updated 9/20/2017 6:14 AM
  • Chicken and Vegetable Salad With Asian Dressing.

    Chicken and Vegetable Salad With Asian Dressing. Goran Kosanovic for The Washington Post

This salad of shredded chicken tossed with a colorful slaw of red bell pepper, green cabbage and carrot is designed to hold up well in the refrigerator, so it is an ideal make-ahead dinner, packed lunch or potluck party dish. The key is to store its aromatic and Asian-inspired dressing separately, then toss it with the salad within several hours, or right before serving, so all the components stay fresh-tasting.

For the chicken, I employ what I consider a foolproof "oven-poaching" method, which involves baking boneless, skinless breasts -- pounded evenly thin -- covered, on a baking sheet. It gives a similar result as poaching in liquid would, but with more control over the temperature so there is less risk of overcooking the meat. (Alternatively, for this recipe you could skip the cooking and use shredded rotisserie chicken.)

The meat is chilled and then pulled apart, so it is shredded like the vegetables, and all the ingredients nestle nicely together. You can enjoy this salad over greens, on top of a warm rice bowl or in a wrap sandwich -- or serve it as called for in this recipe, along with large leaves of Boston or bibb lettuce to use as edible cups.

Ellie Krieger is a registered dietitian, nutritionist and author who hosts public television's "Ellie's Real Good Food." She blogs and offers a weekly newsletter at

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