Roast Chicken Salad

5.0(274)

Here is a fast, easy salad that will make good use of that leftover chicken in the fridge. It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a lazy summer’s weekend lunch.

by Nigella Lawson

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Quick

Servings

4 servings

Total time

10 min

Calories / serving

575 kcal

Ingredients (10)

serves

10 cups baby leaf spinachspinach
5 1/2 cups roast chicken, cooled and roughly shreddedchicken
4 scallions, finely sliced into ringsscallion
1 cup chopped fresh cilantrocilantro
2 ripe avocadosavocado
1 1/2 teaspoons Maldon salt, or table salt to tastesalt
Finely grated zest of 1 limelime
2 tablespoons fresh lime juicelime-juice
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
Freshly ground black pepperpepper

Instructions (4 steps)

01In a large mixing bowl, combine spinach leaves, chicken, scallions and about 3/4 cup of cilantro.
02Halve the avocados, and discard pits. Scoop out curls with a spoon, or peel avocados, and cut fruit into chunks or slices. Add to the salad.
03In a small bowl, stir together salt, lime zest and lime juice. Whisk in oil and pepper to taste. Pour over salad, tossing gently by hand to mix.
04

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Rich recipe — supports nutrition-aware planning.