This simple chicken serving of mixed greens is the ideal method to go through extra chicken! Loaded with walnuts, dried cranberries, firm bacon and a smooth dressing, plates of mixed greens don’t come more heavenly than this.
I know, the word ‘plate of mixed greens’ is an extraordinariness on this blog. In any case, we will get past this together, I guarantee. Since when I say plate of mixed greens all I truly mean is extra chicken enclosed by a smooth dressing with a huge load of treats pressed in as well. No wet soaked leaves, just the stuff we genuinely love.
This is normally the serving of mixed greens I’ll make with extra dish chicken 1. Since there’s consistently extras (just 2 of us in this house!) and 2. Since I realize the chicken is as of now prepared well. On the off chance that you have the alternative, use however much bosom as could reasonably be expected, it’ll absorb the sauce simpler!
One of my #1 approaches to utilize this plate of mixed greens is in a sandwich (or a wrap). Get yourself some decent thick white bread, a few crisps and you’ll be well on your way.
Ingredients:
Chicken Salad
- 2 tightly packed cups Cooked Shredded Chicken (see notes)
- 4 rashers of Bacon (cooked, cooled & chopped)
- 1 rib of Celery, finely diced
- 1/4 cup / 40g Dried Cranberries, finely chopped
- 1/4 cup / 35g Pecans, finely chopped
- 1/4 cup Red Onion, finely diced (approx 1/2 small red onion)
Dressing
- 1/2 cup / 125g Full Fat Mayo
- 1/2 cup / 125g Greek Yogurt
- 1 tsp Dijon Mustard
- 1/2 Lemon (juice only)
- Salt & Black Pepper, to taste
Instructions:
- In a medium sized bowl, mix together your dressing. Test for seasoning and adjust accordingly.
- In a larger bowl combine your salad ingredients. Pour in your dressing and stir to combine. It may seems like an excess of dressing, but it will get soaked up.
- Pop in the fridge overnight to develop the flavours, or eat right away in a sandwich/wrap, as part of a leafy salad or just by itself!
Notes:
- Chicken – Leftover rotisserie chicken will work best for this recipe. I recommend using mainly breast if you can and just shred it into thin chunks (as opposed to shredding it into absolute oblivion).
- How to make shredded chicken – You want two large chicken breasts (approx 14oz/400g), season and fry both sides to get a nice colour, then fill up with water or chicken stock, pop a lid on and allow to simmer until cooked throughout. Depending on the size of breasts this could take between 8-12mins. Pop in a bowl and shred with two forks.
- Storage – The length of time you can safely store for will of course depend on how long the chicken has been ‘leftover’ for. Just tightly cover and pop in the fridge to store. Not suitable for freezing.
- Calories – Based on sharing between 5, no bread or extra salad etc.
