We’ve all been in that moment: you open your fridge, looking for something to eat. There isn’t anything made, but you do have 1/2 of a red onion, two stalks of asparagus, one leaf of kale, and a leftover chicken breast all about to go bad in like 10 minutes unless you eat them immediately. There’s NOTHING I hate more than wasting groceries.
Such pretty colors!
This chicken salad recipe DOES take a tiny bit of time, just because everything requires chopping, but if you can turn on a good TV show (House Hunters??) or chat with a friend, the 15 minutes of chopping flies by.
A perfect lunch!
I used ingredients that I had laying around to make this recipe right for me – so I encourage you to play with the ingredients based on whatever you have that is leftover! The dressing is also great, not too overpowering, and keeps for about 10-12 days, so you can use it for multiple occasions as well.
“KITCHEN SINK” CHICKEN SALAD
INGREDIENTS:
1-2 lb. of chicken breasts (I used 3 leftover grilled chicken breasts)
4 garlic cloves, finely chopped
1 jar of roasted red peppers (I love the jar from Trader Joes)
1/2 cup of unsalted, raw almonds, finely chopped
1/2 large red onion, diced
1/2 bunch of asparagus (again, I used leftovers that were already oven roasted)
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
MUSTARD HERB DRESSING
1/3 cup fresh basil, tightly packed
1/3 cup fresh parsley, tightly packed
2 T apple cider vinegar
2 T Dijon mustard (make sure you get a gluten-free brand)
1 tsp minced garlic
1/4 tsp sea salt
1/4 cup of EVOO
black pepper to taste (a LOT for me)
DIRECTIONS: Chop up all of your ingredients – parsley, basil, asparagus, roasted red peppers, onion, garlic and almonds and add to a large mixing bowl. Shred your chicken breasts into bite size pieces with your fingers and add to the bowl, mixing well.
Then, in a blender or food processor, blend the garlic, basil, parsley, apple cider vinegar, mustard and salt. While the blender is still going, slowly drizzle in the olive oil bit by bit. Add the dressing to the salad and mix again.
And there you have it! Really not so bad. You can serve this straight up, inside kale leaves for lettuce wraps, or inside a halved avocado. Even over some spaghetti squash might not be bad.
Let me know any other ingredients that were great in this!
Enjoy and peace love and paleo –
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