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Chopped Salad
with leftover chicken

Active: 20 Total: 20

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!).



Chopped Salad with Leftover Chicken:
  • Red peppers - 1 , diced or chopped
  • Pistachios - 1/2 cup , shelled
  • Cucumbers - 1 , chopped ((Or sub 2 Persian cucumbers))
  • Romaine hearts - 2 , sliced
  • Red wine vinegar - 1 1/2 Tbsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 5 Tbsp ((Like grapeseed, avocado, vegetable))
  • Leftover crusted chicken - 2 , chopped
  • Leftover quinoa - 1 1/2 cups
  • Feta (opt) - 1/2 cup , crumbled


  1. 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) 

  2. 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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  1. Chop leftover chicken into bite-sized pieces. Slightly warm in the microwave (~20 seconds). 

  2. Toss leftover chicken with quinoa, red peppers, pistachios, cucumbers, lettuce, and vinaigrette. Top with feta if using. Season to taste with salt and pepper. 



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