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A Flavorful Way to Use Leftover Roast Chicken: Leftover Roast Chicken and Spinach Salad
If you’re looking to transform your leftover roast chicken into a delectable and nutritious meal, this Leftover Roast Chicken and Spinach Salad is the answer. View the recipe below!
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Leftover Roast Chicken and Spinach Salad
Ingredients
- 2 cups leftover roast chicken, shredded or diced
- 8 cups fresh baby spinach
- 1 cup halved cherry tomatoes
- 1 large avocado, peeled and diced or wedged
- ¼ cup pine nuts
- 2 tbsp extra-virgin olive oil
- 1 fresh lemon, juiced
- 1 tsp sumac
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper. Set aside.
- Toast the Pine Nuts: In a dry skillet over medium-low heat, toast the pine nuts until they turn golden brown. This should take about 2-3 minutes. Be sure to keep an eye on them as they can burn quickly. Remove them from the heat and set aside.
- Assemble the Salad: In a large mixing bowl, combine the fresh baby spinach, leftover roast chicken, halved cherry tomatoes, diced avocado, and toasted pine nuts.
- Drizzle and Toss: Drizzle the prepared dressing over the salad. Gently toss everything together, ensuring the dressing coats all the ingredients evenly.
- Serve: Transfer the salad to serving plates or bowls. Optionally, you can sprinkle a pinch of sumac over each serving for an extra burst of flavor.
Notes
Cooking Tips for the Best Results:
- Use Quality Leftover Chicken: The quality of your leftover roast chicken will significantly impact the salad’s taste. Opt for well-seasoned, moist chicken for the best results.
- Sumac: A Unique Twist: Sumac is a star ingredient here, so don’t skip it. It adds a unique, citrusy dimension to the salad. You can find sumac in Middle Eastern or specialty spice stores.
- Toss Just Before Serving: To keep the spinach crisp, toss the salad with the dressing just before serving. This will prevent it from becoming soggy if prepared in advance.
- Customize with Cheese: If you enjoy cheese, consider adding crumbled feta or goat cheese for an extra layer of creaminess.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to a day. However, it’s best enjoyed fresh for optimal flavor and texture.
FAQs about the Leftover Roast Chicken and Spinach Salad Recipe
Can I use other greens instead of spinach?
Yes, you can substitute spinach with arugula, mixed greens, or even kale if you prefer a different leafy base.
Is sumac spicy?
No, sumac is not spicy. It has a tart, citrus-like flavor that adds a delightful tanginess to dishes.
Can I use pre-cooked chicken from the store?
Absolutely! Pre-cooked rotisserie chicken or grilled chicken from the store can be a convenient alternative to leftover roast chicken.
What can I serve with this salad?
This salad is a complete meal on its own, but you can pair it with crusty bread or a light soup for a more substantial feast.
Can I make this salad vegan?
Yes, you can make it vegan by omitting the chicken and using a plant-based alternative or adding extra avocado and nuts for protein and creaminess.
Read more here for additional info about leftover chicken. Also, I recommend other interesting articles related to this topic, including articles on Classic Leftover Roast Chicken Soup, Leftover Roast Chicken Tacos, Leftover Roast Chicken Fried Rice, Leftover Roast Chicken Quesadillas, Leftover Roast Chicken Caesar Salad, Leftover Roast Chicken and Rice Casserole, Leftover Roast Chicken and Avocado Wraps, Leftover Roast Chicken Pizza, and more (see below.)
