• Fast
• Staff Favorite

Ingredients

1. 1/4 cup mayonnaise
2. 1/4 cup plus 2 tablespoons unseasoned rice vinegar
3. 3 tablespoons plus 1 1/2 teaspoons sugar
4. 1/4 cup soy sauce
5. 2 tablespoons toasted sesame oil
6. 1 tablespoon Tabasco
7. One 1/2-inch piece of fresh ginger, peeled and minced
8. 1 small garlic clove, minced
9. One 2 1/2-pound rotisserie chicken—meat shredded, skin and bones reserved for stock or discarded
10. 3 scallions, thinly sliced
11. 2 celery ribs, thinly sliced
12. 1 cup unsalted roasted peanuts, coarsely chopped
13. 3/4 cup coarsely chopped cilantro
14. One small head of romaine, cut into 1/2-inch ribbons
15. 1 tablespoon extra-virgin olive oil
16. 2 oranges, peeled with a knife and cut into sections
17. Lime wedges, for serving

Directions

1. In a large bowl, whisk the mayonnaise with 1/4 cup of the vinegar, 3 tablespoons of the sugar and the soy sauce, sesame oil, Tabasco, ginger and garlic. Add the chicken, scallions, celery, peanuts and cilantro and toss until coated.
2. In another bowl, toss the romaine with the remaining 2 tablespoons of vinegar, 1 1/2 teaspoons of sugar and the olive oil. Spread the romaine in 4 shallow bowls. Top with the chicken salad and the oranges and serve with lime wedges.