Description

Healthy and delicious is the theme of this easy chopped salad recipe made with rotisserie chicken and fresh veggies, hearty enough for dinner. This is a great salad for meal prep or for using up leftover roasted or steamed veggies or chicken.

Ingredients

Units Scale

For the vinaigrette

3 tablespoons lemon juice
2 teaspoons dijon mustard
1 large garlic clove, finely minced or squeezed through a garlic press
1/2 teaspoon Kosher salt or sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil

For the Salad

2 cups of 1/2-inch diced cooked chicken
5 ounces salad greens such as arugula or baby romaine, chopped or left whole, depending on their size
2 avocados, cut into 1/2-inch cubes
1/2 red onion, thinly sliced
2 large carrots, peeled, halved lengthwise and thinly sliced crosswise
1 large hothouse cucumber or 3 small Persian cucumbers, diced or halved lengthwise, and thinly sliced
1 pint ripe cherry or cocktail tomatoes, halved or quartered depending on their size

Optional Add-ins:

Canned artichoke hearts
Jarred roasted red peppers
Cubed and roasted sweet potatoes or butternut squash
Dried cranberries or cherries
Diced apples or pears

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl whisk the lemon juice, mustard, garlic, salt and pepper. Slowly add the olive oil, while whisking constantly. Dressing can be made several hours ahead.
Combine all of the salad ingredients in a large bowl. If you want a festive presentation, put the salad greens in the bowl first and arrange all the other ingredients in rows on top. When you're ready to serve, pour the dressing on top and toss well.

Notes

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Salad
Method: Chop
Cuisine: American