Rotisserie Chicken Salad
This easy, flavorful, and versatile Rotisserie Chicken Salad features shredded chicken, mixed greens, grains, and colorful veggies tossed in a zingy dressing. Perfect for a quick, budget-friendly dinner or meal prep.
Ingredients
- 3 cups shredded rotisserie chicken skin removed
- 4 cups mixed greens baby spinach, arugula, romaine
- 1 cup cooked quinoa or brown rice cooled
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion thinly sliced (soak in cold water 5 minutes for mellow flavor)
- 1/4 cup crumbled feta or goat cheese
- 2 tablespoons fresh parsley or cilantro chopped
- 1/4 cup toasted nuts or seeds almonds, pepitas
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- In a large bowl, toss mixed greens with cooked quinoa or rice.
- In a small jar, combine olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Shake until emulsified.
- Arrange cherry tomatoes, cucumber, and red onion over the greens. Top with shredded rotisserie chicken.
- Pour half the dressing over the salad, toss gently, taste, and add more dressing if desired.
- Sprinkle cheese, nuts, herbs, and avocado slices on top. Toss gently.
- Add a lemon wedge or crushed red pepper for extra punch.
Notes
Store the dressing separately when meal-prepping to keep veggies crisp. Massage greens with a pinch of salt and oil for extra flavor. Use hands to shred chicken for better texture.
Nutrition
Calories: 400kcal
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