Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 3618 | BikeLife Tucson CHOPPED CHICKEN SALAD with PICKLED ONIONS Serves 4–6 This is a great last-minute salad to make use of leftover chicken. You can change it up throughout the year to include the most colorful vegetables you can find. The star of the dish is the flash- pickled onions and radishes. The combination of the vinegar, sugar, and salt balances out the strong flavors beautifully. 2 cups roasted chicken, shredded or chopped 1 cup canned garbanzo beans, drained and rinsed half of a head of purple cabbage, thinly sliced 1/4 cup chopped dates, figs, or your favorite dried fruit 2 tablespoons fresh cilantro or parsley, coarsely chopped Pickled Onions 1/2 cup red onion, sliced 4 radishes, sliced thin 1/4 cup red wine vinegar 1/2 teaspoon coarse sugar 1/2 teaspoon coarse salt 1/4 teaspoon pepper To finish: juice from 1 lemon drizzle of maple syrup sprinkle of coarse salt Shred half of a whole roasted chicken, sprinkle in some fresh ground black pep- per and a sprinkle of salt, then set aside. In a small pan, sauté the garbanzo beans in a splash of olive oil at medium heat until slightly crisp. To make the pickled onions, combine the red onion and radishes with the red wine vinegar, coarse sugar and salt, and pepper. Toss together and let sit for 5 minutes. In a large bowl, mix together the chicken, cabbage, garbanzo beans, dates, and herbs. Add the pickled onion mixture and toss to combine. Transfer to a large platter and finish with fresh-squeezed lemon juice, a hint of maple syrup, and salt. Republished with permission of VeloPress from Feed Zone Table by chef Biju Thomas and Dr. Allen Lim. Photography by Aaron Colussi and Jeff Nelson. Try more recipes at Photo: AARON COLUSSI 28 | BikeLife Denver