{Leftover} Summer Chopped Chicken Salad
with prosciutto / cucumbers / cantaloupe / pistachios
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.
Ingredients
- 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)
- 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
Prep
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Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead).
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Celery / Chicken / Prosciutto - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Lettuce / Cucumbers / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
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Cantaloupe - Cube cantaloupe.
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Make
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If you’d like the chicken warm, heat in the microwave.
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Assemble salads by forming a bed of lettuce. Top lettuce with prosciutto, chicken, cucumbers, celery, white and green parts of onions, cantaloupe, and pistachios. Add vinaigrette until dressed to your liking. Enjoy!
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