Leftover Roasted Chicken Salad with Greens
A quick and refreshing salad made with leftover roasted chicken, crisp greens, and a simple vinaigrette, perfect for a light and satisfying lunch.
Ingredients
- •2 cups cooked roasted chicken, shredded or diced
- •4 cups mixed salad greens (e.g., spring mix, romaine, spinach)
- •1/2 cup cherry tomatoes, halved
- •1/4 cup cucumber, diced
- •1/4 cup red onion, thinly sliced
- •2 tablespoons extra virgin olive oil
- •1 tablespoon red wine vinegar
- •1 teaspoon Dijon mustard
- •1/2 teaspoon dried oregano
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper to create the dressing. Set aside.
- 2
In a large bowl, combine the shredded or diced roasted chicken, mixed salad greens, cherry tomatoes, diced cucumber, and thinly sliced red onion.
- 3
Pour the prepared dressing over the salad ingredients.
- 4
Gently toss the salad until all ingredients are well coated with the dressing.
- 5
Divide the salad into two portions and serve immediately, or pack into airtight containers for a portable lunch.
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