Leftover Roasted Chicken Salad

Name: Leftover Roasted Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup Shallots (1/4 cup finely minced shallots); ¼ cup White Balsamic Vinegar (1/4 cup white balsamic vinegar, I like Colavita brand); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); ⅓ cup Extra Virgin Olive Oil (1/3 cup extra virgin olive oil, plus more to taste); 0 pieces Mixed Greens (a mix of greens, whatever you like: arugula, endive (thinly sliced), kale (thinly sliced), etc); 0 pieces Chicken (leftover roasted chicken, shredded); 0 pieces Parmesan Cheese (shaved parmesan or Manchego, optional) — optional; 0 pieces Nut (toasted pine nuts or other toasted nuts); 0 pieces Orange (orange segments or diced apple or pear, optional) — optional; 0 pieces Black Pepper (freshly cracked pepper, to taste)

Leftover Roasted Chicken Salad - Salad (American)

15 minAmerican

Servings4

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Dairy Free
Egg Free

Steps

1Make the dressing
2In a small bowl, combine the shallots, vinegar, salt, and sugar. Let stand for 10 to 15 minutes. Whisk in olive oil. Taste. Adjust seasoning with more salt if necessary or more oil for a little less bite. Store in a glass jar. Shake well before using.
3Make the salad
4Place the greens, chicken, cheese, if using, fruit, if using, and anything else you want to add to the salad in a large bowl. Pour over a little bit of the vinaigrette. Crack pepper to taste over top. Toss gently. Taste. Add more vinaigrette or pepper to taste. Serve.