This is an easy use for leftover roasted chicken. There’s almost no cooking involved and it comes together really quickly. If you’ve never tried making your own salad dressing before, do it a few times and you’ll be hooked. I can’t remember the last time I bought a pre-made bottle at the store. 

The key to making a good salad is using a variety of flavors and textures. Here the chicken is toothsome and savory, the nuts are crunchy, the tomatoes pop and are tart-sweet, and the creamy cheese has a lovely herb top note. This is complemented by the thyme in the salad dressing, which uses lemon juice instead of vinegar for a more subtle acidic component. 

You will need:
  •Salad greens (not pictured)
  •Grape tomatoes
  •Leftover roasted chicken
  •Walnuts
  •Herbed sheep cheese

For the dressing:
  •3 T olive oil
  •2 T lemon juice
  •1 t Dijon mustard
  •1 t fresh thyme leaves

Add the walnuts to a small skillet and toast over medium heat. It is important not to leave the kitchen while toasting the walnuts because they will know that you’ve left and burn to spite you. They are done when they smell really delicious and toasty.

While the walnuts are toasting, use your hands to shred the chicken into bite-sized pieces. Cut the grape tomatoes in half. Cut the cheese into small pieces. When the walnuts are toasted, chop them into small pieces. 

Place all the dressing ingredients into a bowl and whisk until combined. Place the salad greens into a large bowl and pour the dressing over. Toss to coat.

Add the tomatoes, chicken, nuts, and cheese. Toss once more to mix, then portion into two bowls and enjoy. 

 


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