Summer Chopped Chicken Salad
with cantaloupe / pistachios
Made with leftover grilled chicken from earlier in the week, this summery salad is refreshing on a hot day. No cooking required! Fresh cantaloupe might sound like an unusual ingredient to add to a salad, but it provides a cool, slightly sweet note to balance out the other ingredients.
Ingredients
- Honey Lime Grilled Chicken Thighs (leftover from Tuesday) - 4 , chopped
- Prosciutto (opt) - 2 oz , chopped
- Cucumbers - 10 oz , chopped
- Green onions - 2 stalks , chopped, green and white parts combined
- Cantaloupe - 10 oz , cubed
- Salad greens, any type - 8 oz
- Pistachios, shelled - 1/4 cup
- Garlic - 1 clove , chopped
- Vinegar, red or white wine - 2 Tbsp
- Mustard, Dijon - 1 Tbsp (use large grain if you have it on hand)
- Honey - 1 Tbsp
- Oil, olive - 5 Tbsp
Prep
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Make vinaigrette - Chop garlic. Whisk together garlic, vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead)
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Chicken / Prosciutto - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Cucumbers / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)
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Cantaloupe - Cube cantaloupe.
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Make
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If you’d like the chicken warm, reheat in the microwave.
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Assemble salads by forming a bed of salad greens. Top lettuce with prosciutto, chicken, cucumbers, white and green parts of green onions, cantaloupe, and pistachios. Add vinaigrette until dressed to your liking. Enjoy!
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