Rotisserie Chicken Salad With Beets And Cucumber

• 2 raw beets, peeled and thinly sliced
• 1/2 tsp red-pepper flakes
• Kosher salt
• 3/4 tsp red-wine vinegar
• 5 Tbsp olive oil, plus more for drizzling
• 1/2 cup half-round cucumber slices
• 1 Tbsp lemon juice
• 1/2 cup roughly chopped cilantro (stems included)
• 3 Tbsp roughly chopped walnuts
• 1/4 tsp chopped garlic
• 1/2 rotisserie chicken, removed from the bone and torn into big pieces

1. 1. In a mixing bowl, combine the beets with the red-pepper flakes and 1/2 tsp each of salt and vinegar. Let them sit for 10 minutes, and then mix in 4 Tbsp of olive oil. In another bowl, combine the cucumber with 1 Tbsp each of olive oil and lemon juice, along with a big pinch of salt.
2. 2. In a third bowl, mix the cilantro, walnuts, garlic, 1/4 tsp of vinegar, a pinch of salt, and a drizzle of olive oil. Add the chicken and toss to coat; serve it with the beets and cucumbers. Makes 2 servings

beets, redpepper, kosher salt, redwine vinegar, olive oil, cucumber, lemon juice, cilantro, walnuts, garlic, rotisserie chicken

Taken from www.epicurious.com/recipes/member/views/rotisserie-chicken-salad-with-beets-and-cucumber-52429731 (may not work)