Chicken Green Salad
Crisp greens, crunchy vegetables and Sunday's shredded chicken tossed in a bright lemon vinaigrette. Dinner on the table in 15 minutes.
What you'll need
- 0.33 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, finely grated
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 3 cups Crock Pot Shredded Chicken, cold or warmed
- 10 cups chopped romaine or mixed greens (about 2 romaine hearts)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced
- 1 ripe avocado, diced
- 0.5 cup crumbled feta (optional)
- 0.33 cup toasted sunflower seeds or croutons
How to make it
Add the oil, lemon juice, mustard, honey, garlic, salt and pepper to a jar, close it and shake until creamy.
Wash and dry the greens, then chop them into bite-size pieces. Halve the tomatoes, slice the cucumber and dice the avocado.
Toss the shredded chicken with 2 tablespoons of the dressing so it picks up the lemon. Warm it first in the microwave until steaming if you prefer a warm salad.
Toss the greens with most of the remaining dressing, pile on the vegetables, chicken, feta and seeds, and drizzle over the last of the dressing. Serve right away.
Chef's secrets
Dry the greens well; wet leaves water down the dressing.
Swap in whatever vegetables are already in the crisper drawer.
Kids can build their own bowls from the toppings.
Good to know
Dress only what you will eat. Undressed salad and the chicken keep separately in the fridge; use the chicken within 3 to 4 days of the day it was cooked (Sunday's batch is good through Wednesday). Refrigerate leftovers within 2 hours.
Shake the dressing up to 3 days ahead and keep it in the fridge. Chop the greens in the morning and store them with a paper towel in a covered bowl.
