ROAST CHICKEN SALAD

Roast Chicken Salad image

Here is a fast, easy salad that will make good use of that leftover chicken in the fridge. It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a lazy summer's weekend lunch.

Provided by Nigella Lawson

Categories quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

Previous Next

Ingredients

10 cups baby leaf spinach
5 1/2 cups roast chicken, cooled and roughly shredded
4 scallions, finely sliced into rings
1 cup chopped fresh cilantro
2 ripe avocados
1 1/2 teaspoons Maldon salt, or table salt to taste
Finely grated zest of 1 lime
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
Freshly ground black pepper

Steps:

In a large mixing bowl, combine spinach leaves, chicken, scallions and about 3/4 cup of cilantro.
Halve the avocados, and discard pits. Scoop out curls with a spoon, or peel avocados, and cut fruit into chunks or slices. Add to the salad.
In a small bowl, stir together salt, lime zest and lime juice. Whisk in oil and pepper to taste. Pour over salad, tossing gently by hand to mix.
Arrange salad on a large plate or in a salad bowl, and sprinkle with remaining chopped cilantro. Serve immediately.

Nutrition Facts : @context http, Calories 667, UnsaturatedFat 36 grams, Carbohydrate 16 grams, Fat 51 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 11 grams, Sodium 975 milligrams, Sugar 2 grams, TransFat 0 grams

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #salads #poultry #australian #easy #salad-dressings #chicken #meat #3-steps-or-less