CS Summer Chopped Chicken Salad
Entrees
Ingredients
Celery (opt) - 2 stalks, chopped
Grilled Dijon Chicken (leftover from Monday) - 1 1/4 lbs, chopped
Prosciutto (opt) - 2 oz, chopped
Lettuce, romaine - 2 hearts, chopped
Cucumbers - 10 oz, chopped
Green onions - 2 stalks, chopped, green and white parts combined
Cantaloupe - 10 oz, cubed
Pistachios, shelled - 1/4 cup (look for pre-shelled pistachios to save time)
Blue cheese - 3 oz, crumbled (sub feta or goat cheese)
Honey Dijon Vinaigrette:
Vinegar, red or white wine - 2 Tbsp
Mustard, Dijon - 1 Tbsp (use large grain / stone ground if you have it)
Honey - 1 Tbsp
Oil, olive - 4 Tbsp
Directions
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead).
Celery / Chicken / Prosciutto - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Lettuce / Cucumbers / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
Cantaloupe - Cube cantaloupe.
If you’d like the chicken warm, heat in the microwave.
Assemble salads by forming a bed of lettuce. Top lettuce with prosciutto, chicken, cucumbers, celery, white and green parts of onions, cantaloupe, and pistachios. Crumble cheese over top. Add vinaigrette until dressed to your liking. Enjoy!
Nutrition
Saturated Fat 7g
Trans Fat 0g
Cholesterol 114mg
Sodium 765mg