I always have plenty of leftovers whenever I get a rotisserie chicken from the grocery store. For lunch, one of my favorite leftover dishes is this chicken, mandarin orange and walnut salad. I love it because it's simple, requires no cooking, and it's dairy and egg free.
I enjoy the combo of meat with a fruit. In place of mandarin oranges for this salad, you could also use apricots, figs, or grapes. Adding nuts gives you a MUFA boost.
Ingredients (For 1 cup of salad):
- 1 cup leftover rotisserie chicken cut into bite size chunks.
- 1/3 cup mandarin oranges either fresh or from a can
- 1/4 cup walnuts
- A hearty pinch of green onions. (The Whole Foods salad bar had some so I just grabbed from there)
- 2 tbsp of Brianna's Poppyseed dressing
- 1 tbsp Whole Foods 365 Honey Mustard. The mustard not the salad dressing. Or use any mustard brand you like.
Start mixing:
- When I cut up my chicken pieces, I left the skin in because I thought it would add a fun rotisserie look to it. Simply a designy thing as I'm not finicky about eating some chicken skin fat.
- Put the chicken, green onions, and walnuts in a bowl with the Brianna's Poppyseed dressing and honey mustard. Wait on the mandarin oranges.
Note about the Poppyseed dressing: This dressing is pretty potent so test your taste level first. I like 2 tbsp because it covers the meat without drowning it.
- Mix all together.
- Now toss in the mandarin oranges, and fold in gently. I mix in the mandarin oranges last on their own because the fruit is tender and can rip while getting a thorough mix-in of the dressing and mustard.
Voila! You're ready to nosh.
