Leftover Grilled Lemon Herb Chicken Salad
This leftover grilled lemon herb chicken salad recipe shines by blending smoky, herby chicken with crisp US-fresh produce in a no-fuss toss.
Ingredients
- 2 cups leftover grilled lemon herb chicken shredded
- 6 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cucumber sliced thin
- 1/2 red onion thinly sliced
- 1 avocado diced
- 1/2 cup sliced almonds toasted
- 1/4 cup fresh parsley chopped
- Dressing: 1/4 cup olive oil 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 tsp dried oregano, salt and pepper to taste
Instructions
- Wash and chop the romaine lettuce, then layer it in a large bowl.
- Halve the cherry tomatoes and slice the cucumbers.
- Soak the red onion in ice water for 5 minutes to mellow its bite, then drain well.
- Shred the leftover grilled lemon herb chicken.
- Gently toss the chicken with the prepared vegetables in the bowl.
- Dice the avocado last and add it to the salad to help it stay firm.
- For the dressing, whisk together olive oil, lemon juice, and Dijon mustard until smooth.
- Season the dressing with oregano, salt, and pepper.
- Drizzle the dressing over the salad and toss everything lightly to combine.
- Ready to serve in under 15 minutes