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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.



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)
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


  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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  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. Add vinaigrette until dressed to your liking. Enjoy!



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