Leftover Chicken Chopped Salad
lemon paprika dressing
With Monday's leftover grilled chicken ready-to-go, these fresh salads come together in a flash. Lemon paprika dressing adds extra citrus flavor!
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Ingredients
Chicken and Pepita Salad:
- Salad greens - 5 oz , chopped
- Tomatoes - 2 , chopped
- Cucumbers, large - 1 , chopped
- Red onions - 1/2 , thinly sliced
- Leftover chicken (from Mon) - ~1 lb
- Avocados - 1 , chopped
- Pumpkin seeds (pepita) - 1/2 cup
Lemon-Paprika Vinaigrette:
- Paprika - 1/2 tsp
- Dijon mustard - 2 tsp
- Vinegar, red wine - 1 Tbsp
- Lemons, juice - 1
- Honey - 1 Tbsp
- Olive oil - 1/3 cup
Prep
- Make vinaigrette - Whisk together paprika, mustard, vinegar, lemon juice and honey. Add cooking oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Salad greens / Tomatoes / Cucumbers / Onions - Prep as directed. (Can be done up to 3 days ahead)
- Prep chicken - If you haven’t already done so, roughly chop the leftover chicken from Monday’s dinner. (Can be done up to 2 days ahead)
- Chop avocados.
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Make
- Reheat chicken in the microwave.
- Assemble salads by tossing salad greens, tomatoes, cucumbers, onions and avocados in vinaigrette. Top with chicken and sprinkle with pumpkin seeds for extra crunch!
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