I have been experimenting with my Instant Pot pressure cooker.  I made a great fall-off-the-bone miso-shoyu chicken one evening for dinner and had some leftovers.  This recipe was from Rick Agan adapted by Cindy Chu Penebacker.

Rather than make our family eat the leftovers and since my daughter is on a healthy eating kick, I thought I’d try to repurpose the chicken into a salad.  I found a recipe for a Damn Delicious BBQ chicken salad that I had been wanting to try.  I figured it would be tasty to use the leftover miso shoyu chicken for this easy to assemble salad.  I adapted the recipe a bit to make it a little local but still keeping the colorful toppings on the salad.

Ingredients:
leftover shredded miso shoyu chicken
romaine lettuce, chopped
1 tomato, chopped
1 can corn kernels, drained
1 can black beans, drained and rinsed
1/4 cup red onion, diced
3/4 cup cheddar/Monterey Jack cheese, shredded
1 bunch cilantro, chopped
your favorite shoyu dressing
wonton chips, crumbled

Directions:
Just place romaine lettuce in a large bowl; top with the chicken, tomato, corn, beans, onions, cilantro, and cheese.   Serve with wonton chips and your favorite shoyu dressing.  You can put dressing and toss for easy serving, but if you want some for your lunch the next day, save some on the side without dressing so it won’t get all wilty.

Living Hilo Style.