This recipe calls for 1 cup chopped or shredded chicken, but it can easily be tailored to the amount of chicken you have left. You can substitute leftover roast chicken or a store-bought rotisserie chicken.
Mix the dressing ingredients in a small bowl. In a medium bowl, combine the salad ingredients with the dressing, season to taste with salt and pepper, and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and acidity.
nutrition information (per serving):
per 1/4 cup withotu bread, Calories
6, Fat Calories
60, Saturated Fat
7, Monounsaturated Fat
2, Polyunsaturated Fat
Photo: Scott Phillips