Description
A quick, nutritious salad made from pre-cooked rotisserie chicken, fresh veggies, and a creamy dressing. Perfect for busy weeknights or wholesome lunches, this dish balances flavor and simplicity.
Ingredients
1 (3-4 lb) rotisserie chicken, shredded
2 cups mixed salad greens
1 cup diced celery
1/2 cup diced red onion
1/4 cup diced celery
1/4 cup pickle relish
1/4 cup vegan mayonnaise or olive oil (for halal/non-alcoholic option)
1 tbsp lemon juice or apple cider vinegar
1 tsp Dijon mustard
1/2 tsp honey or maple syrup
Salt and pepper to taste
Instructions
Shred rotisserie chicken into bite-sized pieces.
Dice celery, red onion (thin slices), and celery.
In a bowl, combine greens, diced vegetables, and shredded chicken.
Whisk together vegan mayo, lemon juice, Dijon mustard, honey, salt, and pepper.
Pour dressing over salad and toss to coat. Adjust seasoning as needed.
Chill briefly before serving.
Notes
Use leftover chicken for lunches.
Swap vegan mayo with olive oil (2 tbsp) if preferred.
Add grapes or apples for sweetness.
Store in an airtight container for up to 24 hours.