Tuesday's chicken gives this chopped salad a lot of texture, flavor, and heartiness. And because it's done, this entree salad comes together in a flash. Smarts: Pack this up for lunch in a jar. Put the dressing at the bottom and stack ingredients with the lettuce on top so it doesn't touch the dressing (we don't want it to wilt!).
Red peppers / Pistachios / Cucumbers / Romaine lettuce - Prep as directed. For pistachios, if you want them lightly crushed in your salad, put them in a Ziploc bag, close the bag, and then roll a rolling pin over the bag a few times. (Can be done up to 3 days ahead)
Vinaigrette - Whisk together red wine vinegar, balsamic vinegar, Dijon, maple syrup, and oil. Remember to season to taste with salt and pepper. (Can be done up to 3 days ahead)
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Chop leftover chicken into bite-sized pieces. Slightly warm in the microwave (~20 seconds).
Toss leftover chicken with quinoa, red peppers, pistachios, cucumbers, lettuce, and vinaigrette. Top with feta if using. Season to taste with salt and pepper.