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{Leftover} Summer Chopped Chicken Salad
with prosciutto / cucumbers / cantaloupe / pistachios

Active: 30 Total: 30
We featured this salad last in 2019, but it's such a seasonal favorite in our community that it just didn't feel like midsummer without it. Best of all, thanks to leftover chicken from Monday, it's a breeze to throw this one together.
Smarts: If making Thursday's burgers, don't forget to set aside a few large lettuce leaves before chopping the lettuce for tonight.
Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Summer Chopped Chicken Salad:
  • Celery (opt) - 2 stalks , chopped
  • Grilled Dijon Chicken (leftover from Monday) - 1 1/4 lbs , chopped
  • Prosciutto (opt) - 2 oz , chopped
  • Lettuce, romaine - 2 hearts , chopped
  • Cucumbers - 10 oz , chopped
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Cantaloupe - 10 oz , cubed
  • Pistachios, shelled - 1/4 cup (look for pre-shelled pistachios to save time)
  • Blue cheese - 3 oz , crumbled (sub feta or goat cheese)
Honey Dijon Vinaigrette:
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 1 Tbsp (use large grain / stone ground if you have it)
  • Honey - 1 Tbsp
  • Oil, olive - 4 Tbsp

Nutrition Facts

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Prep

  1. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead).
  2. Celery / Chicken / Prosciutto - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  3. Lettuce / Cucumbers / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
  4. Cantaloupe - Cube cantaloupe.

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Make

  1. If you’d like the chicken warm, heat in the microwave.
  2. Assemble salads by forming a bed of lettuce. Top lettuce with prosciutto, chicken, cucumbers, celery, white and green parts of onions, cantaloupe, and pistachios. Crumble cheese over top. Add vinaigrette until dressed to your liking. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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