Chicken Salad Lunch

Difficulty:
1/5

Ingredients:

  • 2 pieces leftover chicken (usually 1 breast & 1 leg in our house – Zach’s Roast Chicken)
  • ½ red onion, thinly sliced
  • 3 Lebanese cucumbers, chopped
  • 170g (½ pint) grape tomatoes, halved
  • 1 jalapeno, very thinly sliced
  • 170g (½ can) corn, rinsed
  • 180g (⅓ can) black beans, rinsed
  • 1 head romaine lettuce, washed, spun dry, torn or roughly chopped
  • 1 ripe avocado, diced
  • 100g (⅓ cup) cotija, crumbled
  • 15 ml (1 tablespoon) Dijon mustard
  • 2 cloves garlic, minced
  • 3 limes, juice
  • 30 ml (2 tablespoons) apple cider vinegar
  • 120 ml (½ cup) avocado oil

Method:

  • Take the leftover chicken out of the refrigerator and allow to come to room temperature.
  • Remove and discard the chicken skin. Pick the meat off the bones, discarding the bones. Either roughly chop or shred the meat and transfer to a large salad bowl.
  • Place the sliced onion in a small bowl and cover with a rack. Allow cold water to run on the onions for 5-10 minutes. Drain on paper towels and transfer the drained onions to the salad bowl.
  • Add the cucumbers, tomatoes, jalapeno, corn, and black beans to the salad bowl. Season with salt and pepper, and toss.
  • Add the lettuce and toss again.
  • Add the avocado and cotija and toss again.
  • In a tall container, combine the Dijon, garlic, lime juice, and apple cider vinegar. Add a pinch of salt and blend with an immersion blender.
  • While the blender is running, slowly stream in the avocado oil until an emulsified dressing forms.
  • Drizzle the dressing over the salad, toss, season again with salt and pepper if desired and serve immediately.