In search of a humble dinner that would use up leftover roast chicken, I somehow ended up here. This dynamic recipe from The China Moon Cookbook by Barbara Tropp was featured in the New York Times. It indeed calls for leftover roast chicken, along with a host of thinly-sliced vegetables including red bell pepper, celery, and jalapeño. I could just imagine the crunch of all those vegetables and the heat of the chiles, balancing the chicken.
But what honestly sold me was the dressing. Just odd enough to still work, it's a combination of rice wine vinegar, sugar, Dijon mustard, and ginger. Slightly tart and sweet, it's what ties all the other strands together, providing a perfect balance for the crispy and spicy salad.