This is a quick and healthy way to use up leftover chicken and creative a substantial salad. It makes a very refreshing light meal with a base of greens. You can get creative with it too!
I love to have some chicken breast meat on hand. I often poach a few breasts and stick them in my freezer so I can pull them out and dress them up on short notice. Baking and BBQing tends to dry the chicken out so I sometimes cut the raw breasts into roughly 1 1/2 ” chunks. If you bring a big pot of water to a boil you can dump in the chicken cubes and they are cooked in 4-5 minutes.
You can get fancy and add a tsp each of salt, sugar and soya sauce to the water. That adds a little layer of umami but it can sometimes interfere with your finished dish. For this light and refreshing salad I just poached the breasts in water – period.
This is a great way to use up leftover rotisserie chicken as well.
When I make this I would further dice the cooked chicken chunks. I aim to have all the chopped ingredients roughly the same size. If the ingredients are all different sizes it can be ‘clunky’ to eat!
I have listed a number of optional ingredients that you choose to include if you are inclined. I wouldn’t suggest adding all of them – the salad would get too busy. The Granny Smith apples are a nice addtion. That really makes it a substantial lunch salad. If you decide to add apple then you might want to sub the almonds for walnuts and you would have a bit of a Waldorf thing going on.
This might be my way of trying to hurry spring along but I can assure you this salad is great year round!