Leftover Roast Chicken Salad
A light yet satisfying salad featuring tender shredded roast chicken paired with crisp garden greens and a vibrant lemon-mustard vinaigrette.
10 min
Cook time
2
Servings
Easy
Difficulty
~740
Calories
Nutrition (per serving)
740
Calories · kcal
43
Protein · g
50
Carbs · g
41
Fat · g
Ingredients
- roast chicken breast (skinless) — 300g
- mixed salad leaves — 150g
- cucumber — 100g
- cherry tomatoes — 100g
- extra virgin olive oil — 30ml
- lemon juice — 15ml
- dijon mustard — 10g
- fresh coriander — 10g
Method
- 1
Prepare the salad base by rinsing the mixed leaves and drying them thoroughly.
- 2
Dice the cucumber and halve the cherry tomatoes, then add them to the large mixing bowl with the leaves.
- 3
Using two forks, shred the leftover roast chicken into bite-sized pieces and add to the bowl.
- 4
In a small jar, combine the extra virgin olive oil, lemon juice, and Dijon mustard, shaking well to emulsify.
- 5
Drizzle the dressing over the salad and toss gently to coat.
- 6
Garnish with chopped fresh coriander before serving immediately.
Allergens to check
Mustard
Why this works
The combination of the savoury, lean roast chicken and the sharp, acidic lemon-mustard dressing provides a perfect balance of rich protein and refreshing brightness, while the fresh herbs elevate the simple base.
Equipment
large mixing bowl, sharp knife, chopping board, small jar or whisk
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