Equipment
Ingredients
Lemon Vinaigrette
- 45 ml extra virgin olive oil
- 20 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 5 g honey
- 2 g salt
- 1 g black pepper, freshly ground
Salad Components
- 250 g cooked chicken, shredded or diced cold leftovers
- 100 g baby spinach, washed and thoroughly dried
- 150 g cherry tomatoes, halved
- 2 scallion, thinly sliced
- 50 g feta cheese, crumbled
- 30 g sliced almonds, lightly toasted
Nutrition (per serving)
Method
Place the cutting board on a flat surface and use the chef knife to thinly slice the scallions and cut the cherry tomatoes in half.
In the large mixing bowl, aggressively whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until the dressing becomes completely opaque and emulsified.
Add the shredded leftover chicken directly into the emulsified dressing and mix thoroughly. Allow the chicken to sit in the vinaigrette for a few minutes so the dry cold meat can absorb moisture and acidic flavor.
Add the completely dry baby spinach, sliced scallions, and halved cherry tomatoes to the bowl with the chicken. Toss the ingredients gently until the spinach leaves are lightly coated.
Divide the tossed salad immediately between two serving plates. Garnish evenly with the crumbled feta cheese and toasted sliced almonds.
Chef's Notes
- Leftover cooked chicken tends to lose moisture during refrigeration. Tossing the cold shredded meat in the highly acidic dressing first acts as a quick marinade, rehydrating the protein and deeply embedding the flavor.
- Ensure your leftover chicken was stored correctly in airtight containers at 4 degrees Celsius or below, and consume it within 3 to 4 days of its original cooking date for optimal food safety.
- Toasting the almonds in a dry skillet over medium heat for just a few minutes dramatically enhances their nutty aroma and provides a much-needed crunch to contrast the soft chicken and tender spinach.
- If your leftover chicken was heavily seasoned with strong spices like cumin or chili, consider reducing the mustard in the vinaigrette and adding a pinch of those same spices to harmonize the flavor profile.
Storage
Refrigerator: 1 day — Store the dressing and chicken mixture separately from the spinach and tomatoes to prevent the greens from becoming soggy.
