Description
A stunning no-toss salad showcasing leftover roast chicken.
Layer your ingredients for a visually appealing and delicious meal.
Ingredients
Units
Scale
- 2 cups (473 ml) mesclun salad leaves
- 1/2 small kirby cucumber, cut into matchsticks
- A few thin slices of red onion, cut into half-moons
- 1/4 avocado, thinly sliced
- 6 grape tomatoes, cut into small round slices
- Cold leftover roast chicken, torn into shreds
- Crumbled feta cheese
- Citarellas tartar sauce, or another creamy dressing like ranch or blue cheese
- Fresh dill, chives, tarragon, or chervil
- Maldon sea salt
- Freshly cracked black pepper
Instructions
- Place a generous layer of clean, dry mesclun salad leaves on a large white dinner plate.
- For the crunch factor, sprinkle cucumber matchsticks over the salad.
- Tear cold roast chicken into shreds and distribute evenly over the salad.
- Separate and lightly scatter onion rings over the chicken and salad.
- Gently arrange avocado slices around the plate.
- Strategically place grape tomato slices around the plate for pops of red.
- Add crumbled feta and spoonfuls of creamy dressing, mindful of the balance.
- Decorate the plate with fresh herbs.
- Finish with a pinch of Maldon sea salt flakes and freshly ground black pepper.
- Cut and mix the salad.
Notes
- For optimal flavor, use high-quality, freshly roasted chicken.
- To prevent the salad from wilting, assemble it just before serving.
- Substitute other creamy dressings like Greek yogurt with herbs for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 10 mins
- Category: Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 100