Rotisserie Chicken and Veggie Salad

  • Yield 4 servings


2 cups shredded rotisserie chicken, pulled apart by hand
1/3 cup olive oil
1/4 cup fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon crushed garlic
1 teaspoon grated lime peel
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili garlic sauce
1/4 teaspoon black pepper
2 cups cooked corn (from 3 4 ears, or frozen or canned)
1 pint grape or cherry tomatoes, cut in half
4 cups baby spinach, cleaned and dried


Put olive oil, cilantro, lime juice, honey, garlic, lime peel, mustard, salt, cumin, chili garlic sauce and pepper in container of blender; process until well combined.

Put chicken, corn and tomatoes in a large bowl; add dressing and toss. Cover and refrigerate until ready to serve.

Distribute spinach equally over 4 plates. Spoon one-fourth of chicken salad on each plate and serve immediately.

Serves 4.



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