2 servings
This is a super easy lunch or dinner salad to make with either your own baked or roasted chicken or using a store-bought rotisserie chicken as I did. Not only is it delicious and goes well with just about anything but it’s perfect for meal prepping so you have a batch made to use all week!
Ingredients:
Roasted veggies:
1 head chopped radicchio
1 cucumber, sliced
2 cups sliced Brussels sprouts
1 cup spinach
2 tablespoons dried oregano
A handful of green olives
Avocado oil
Extra virgin olive oil
2 tablespoons freshly squeezed lemon or apple cider vinegar
Chicken salad:
1 organic roast chicken
2 celery stalks, finely chopped
1 green onion, chopped
1 tbsp. lemon juice or apple cider vinegar
Sea salt and freshly ground pepper to taste
Preparation:
- Heat the avocado oil in a skillet (I used a cast-iron skillet) then add the Brussels sprouts. Season with salt, pepper, and coconut aminos for a little sweetness. Stir and cook until Brussels until they turn golden brown. When they are almost finished, add the spinach and sauté until wilted.
- Pull the chicken meat from the bone and shred it in a large bowl. Mix with celery, onion, lemon juice, sea salt and freshly ground pepper, and mayo (use as much as needed to make it your desired level of creaminess.)
- To plate the dish: put radicchio, cucumbers, olives on the bottom of the plate. Add oregano, olive oil and squeeze fresh lemon juice or apple cider vinegar, and toss.
- Add the sauteed veggies on top. Then add a big scoop of chicken salad in the middle.
- Serve and enjoy!
- Store leftover chicken salad in the refrigerator and use it throughout the week.