Kotopoulo Lemonato me Horta from nikolaos.galerakis@gmail.com

Shred the rotisserie chicken wing meat, skin and all, into bite-sized pieces, discarding any bone fragments. You should end up with roughly 200g of chicken.

Finely shred the raw cabbage by hand or on a box grater until you have about 2 cups of shreds. The pieces should be pale green and still crisp when you squeeze a handful.

Trim the green beans and cut them into 2-inch lengths. They should snap cleanly when you bend them — if they bend without snapping, they're past their best.

Whisk together the lemon juice, olive oil, minced garlic, salt, and black pepper in a small bowl. Taste it — it should be sharp and bright, with the oil rounding out the lemon rather than dulling it.

Combine the chicken, cabbage, and green beans in a large bowl. Pour the dressing over, toss well, and leave it to sit for 2–3 minutes until the vegetables have softened slightly and soaked up the dressing.

Taste and adjust salt and pepper as needed, then serve at room temperature or lightly chilled. The salad should taste clean and tangy, with the cabbage still holding a little bite.

Kotopoulo Lemonato me Horta

Nutrition Facts

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