As much as I like cooking a whole chicken, I can’t seem pass by a grocery store rotisserie chicken without stopping to inhale its amazing aromas. And, how is it they’re cheaper than buying a raw one? I bought a 4 lb. rotisserie chicken for $7.99 whereas an uncooked 4 lb. one was nearly $11.00. From what I can gather by nosing around the internet, a supermarket sells fresh ingredients before the best-before-date and anything after that gets chopped up and sold in a salad bar and the meat is cooked and sold hot (helps minimize food waste). But for a rotisserie chicken, food shops sell at a loss to attract customers. They’re hoping the customer comes in hungry and buys more (loss leader strategy). The strategy works as I bought more food to go with the chicken.
Not only was the chicken economical, its flavor was yummy and it was used in this salad recipe, plus enough meat left for another meal. But before I go on to the recipe, I wanted to point out something that bothers me a bit with the sell-by-date system that North America adopted. I know it is used as a guide for consumers who want to know the time limit to purchase or to determine when it is at its best quality. However, it’s not a safety date. A recent report from Harvard’s Food Law and Policy Clinic suggests that because date labels are wildly inaccurate a lot of the time, they’re pretty much directly responsible for 60 billion pounds of wasted food every year. The dates scare consumers into tossing away food that’s still perfectly fine to eat. I believe in the need to educate ourselves on the longevity of fresh and packaged food. We’ve already taken the step to educate ourselves – or so I hope – to read food labels so why not on sell-by-dates. As you might have guessed, there is a site to assist you. Visit StillTasty to find out how long your food will stay safe and tasty. Now, let’s get on with this really delicious quinoa salad!
Serves 4 as a side
2 cups cooked white quinoa
1 to 2 cups cooked rotisserie chicken, shredded
handful of parsley, chopped
handful of dill, chopped
1 or 2 small peaches, chopped into chunks
1/2 red bell pepper, chopped
handful fresh mint, chopped
splash of walnut oil or olive oil
splash of sushi rice vinegar
sea salt and freshly ground black pepper
1 teaspoon ground cumin
In a large bowl toss to combine all ingredients except oil and vinegar. Add a splash of oil and vinegar and season to taste. Serve this salad at room temperature or cold.
The Culinary Chase’s Note: Experiment with the portions to suit your own palate. Omit the chicken for a vegetarian option. Enjoy and have a safe Labour Day weekend!
- 2 cups cooked white quinoa
- 1 to 2 cups cooked rotisserie chicken, shredded
- handful of parsley, chopped
- handful of dill, chopped
- 1 or 2 small peaches, chopped into chunks
- ½ red bell pepper, chopped
- handful fresh mint, chopped
- splash of walnut oil or olive oil
- splash of sushi rice vinegar
- sea salt and freshly ground black pepper
- 1 teaspoon ground cumin
- In a large bowl toss to combine all ingredients except oil and vinegar. Add a splash of oil and vinegar and season to taste. Serve this salad at room temperature or cold.