One of my favorite things to do with leftover chicken is to use it cold in a salad. It’s a healthy and fast way to get some good protein and lots of greens. Here’s a recipe I often use, especially at this time of year when root vegetables are in season.
This recipe serves 2 for a sizeable lunch, and is delicious paired with a nice soup such as the butternut squash soup shown in the photograph here.
- leftover chicken, sliced into bite-sized chunks
- 1/2 bag mixed greens
- 1 large carrot, grated
- 1 small beet, grated
- 1/2 green pepper, choped in 1/2″ squares
- handful of pumpkin seeds, raw and without any additives, flavors or salt
- 1/4 cup olive oil (extra virgin, from a dark glass bottle so you know it’s good quality)
- 1/4 cup balsamic vinegar
- 1 small squirt agave
- fresh ground salt and pepper to taste
Divide the mixed greens between two plates, and then sprinkle the green peppers, grated carrots and grated beets on top. Put the chopped chicken on top, and sprinkle with pumpkin seeds. Just before serving, mix up the olive oil, balsamic vinegar and agave and dress the salads.
Serve immediately and enjoy!
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