Description
A vibrant, no-cook salad combining tender rotisserie chicken, crisp vegetables, and bright lemon-herb dressing. Light yet satisfying, this picnic-perfect dish celebrates summer’s freshest flavors with minimal effort.
Ingredients
1 rotisserie chicken (4-5 lbs), skin removed, meat shredded
2 medium tomatoes, chopped
1 English cucumber, sliced
1 cup thinly sliced red onion
2 cups mixed greens
1/4 cup fresh parsley, chopped
1/4 cup橄榄油 (olive oil)
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Shred the rotisserie chicken and set aside.
Chop tomatoes, slice cucumber, and thinly slice red onion.
In a large bowl, combine chicken, tomatoes, cucumber, onion, mixed greens, and parsley.
In a small bowl, whisk olive oil, lemon juice, mustard, garlic, salt, and pepper to create the dressing.
Pour dressing over the salad and toss to coat evenly.
Notes
Chill before serving for a fresher taste.
For heartier option, add 1 cup cooked farro or quinoa.
Substitute beetroot or bell peppers for additional crunch.
Store leftovers in an airtight container for up to 2 days.