Rotisserie Chicken and Veggie Salad

  • Yield: 4 servings


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