1-2 cups cooked leftover chicken
1/4 cup red onion
1 c fresh parsley
1/4 cup grated parmesan cheese for the top
Strain and cool down with cold water. Strain again and refrigerate cooled pasta until prep is competed.
Dice red onion and parsley and add to a larger mixing bowl.
Cut up cooked chicken into chunks and add to red onion and parsley. ( I created this recipe because I had some left over chicken to use up but other proteins can be used).
Peel carrots first and then grate carrots and add to chicken mixture.
Make salad dressing and hold in fridge until pasta is cold.
This would be a great recipe for a summer picnic.
2 tbsp. fresh ginger - grated
2 small garlic glove
4 tbsp. soy bean paste or white miso paste
4 tbsp. tahini
2 tbsp. honey
1/2 cup rice vinegar
4 tbsp. sesame oil
4 tbsp. olive oil