Spiralized Vegetable Salad with Rotisserie Chicken
Full of fresh spiralized veggies and satisfying shredded chicken, this colorful main-course salad gets its bright flavor from a Southeast Asia–inspired dressing that combines fish sauce, lime juice and sesame oil. If you’re short on time, you can use purchased roast chicken instead of cooking your own.
Ingredients
- 1 chicken, about 4 lb. (2 kg)
- Kosher salt and freshly ground pepper
- 3 cups (5 oz./155 g) arugula
- 4 radishes, thinly sliced
- 2 cucumbers, spiralized using the shredder blade
- 2 carrots, spiralized using the angel hair blade
- 1 daikon radish, cut into matchsticks
- 2 Tbs. fish sauce
- Juice of 1 lime
- 1 Tbs. maple syrup
- 1 garlic clove, minced
- 1 Tbs. Asian sesame oil
- Lime wedges for garnish
- Mint leaves for garnish
Directions
Prepare a Philips Smoke-Less Grill with a rotisserie attachment for grilling according to the manufacturer’s instructions.
Rinse the chicken inside and out with cold water and pat dry with paper towels. Season generously with salt and pepper. Let stand at room temperature for 15 minutes, then secure the chicken on the spit according to the manufacturer’s instructions. Turn on the grill and rotisserie and cook until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F (77°C), about 1 hour. Carefully remove the chicken from the spit and transfer to a carving board. Let stand until the chicken is cool enough to handle.
Remove the skin from the chicken and discard. Remove the meat from the bones and, using your fingers or two forks, shred the meat into bite-sized pieces. Discard the bones and set the meat aside.
In a large bowl, combine the arugula, radishes, cucumbers, carrots and daikon. In a small bowl, whisk together the fish sauce, lime juice, maple syrup, garlic and sesame oil. Drizzle over the vegetables and toss to combine. Season with salt and pepper. Add the shredded chicken and toss gently to combine. Divide among individual bowls, garnish with lime wedges and mint leaves, and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen