Roast Chicken Salad

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.

Ingredients

• 10 cups baby leaf spinach
• 5 ½ cups roast chicken, cooled and roughly shredded
• 4 scallions, finely sliced into rings
• 1 cup chopped fresh cilantro
• 2 ripe avocados
• 1 ½ teaspoons Maldon salt, or table salt to taste
• Finely grated zest of 1 lime
• 2 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    666 calories; 50 grams fat; 11 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 8 grams polyunsaturated fat; 15 grams carbohydrates; 9 grams dietary fiber; 1 gram sugars; 40 grams protein; 144 milligrams cholesterol; 1081 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large mixing bowl, combine spinach leaves, chicken, scallions and about 3/4 cup of cilantro.
2. Halve 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.
3. In 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.
4. Arrange salad on a large plate or in a salad bowl, and sprinkle with remaining chopped cilantro. Serve immediately.

10 minutes