Description

This healthy rotisserie chicken chopped salad is one of those easy, no-cook recipes you can throw together in minutes and rely on all week. It’s packed with protein, bright Mediterranean flavors, and simple ingredients you can grab at any grocery store.

Note: This can be a lettuce-free chopped salad. You can add a few handfuls of your favorite mixed greens, chopped, if desired. This salad keeps well in the fridge for 3 to 4 days and tastes even better the next day.

Ingredients

Units

Salad

1 rotisserie chicken, shredded (about 3 1/2 to 4 cups)
1 can white beans, drained and rinsed (or substitute garbanzo beans)
1 cup chopped marinated artichokes
1 cup cherry tomatoes, halved
1 Persian or English cucumber, diced
1/2 small red onion, finely diced (or thinly sliced on a mandoline)
1/4 cup chopped baby arugula (or parsley)
Optional: 1/3 cup crumbled feta cheese or blue cheese
Optional to add a smoky flavor: 1/3 cup chopped cooked bacon, turkey bacon or smoked almonds

Dressing

Use this or your favorite Italian vinaigrette.

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice (or more red wine vinegar)
1/2 teaspoon Dijon mustard
2 teaspoons honey (or sweetener of choice)
1/2 teaspoon fine sea salt
freshly ground black pepper

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Instructions

Make the dressing: In a small bowl or jar, whisk together the dressing ingredients until smooth and emulsified.
Build the salad: In a large bowl, combine the shredded chicken, white beans (or garbanzo beans), artichokes, tomatoes, cucumber, red onion, parsley or arugula, cranberries, cheese, and any optional add-ins.
Toss and rest: Pour the dressing over the salad and toss well. Let the salad sit for 10 to 15 minutes so the flavors can soak in.
Serve or store: Enjoy as is, or spoon it over rice, quinoa, or farro.

Notes

This salad is delicious lettuce-free, but you can add a few handfuls of chopped mixed greens or romaine right before serving if you want extra crunch.

White beans add creaminess and extra protein, but garbanzo beans work just as well.

For a more Italian-style flavor, use pepperoncini, blue cheese, and a splash of your favorite Italian vinaigrette in place of the lemon dressing.

This is a great meal-prep salad and keeps well in the fridge for 3 to 4 days. Store it in an airtight container.

Serve it on its own or over rice, quinoa, or farro to make it more filling.