Rotisserie Chicken Salad with Roasted Vegetables

Rotisserie+Chicken+Salad+with+Roasted+Veggies.jpg

2 servings

Need a super easy lunch or dinner shortcut? Try making a yummy chicken salad using a store-bought rotisserie chicken.  It’s simple and delicious and goes well with just about anything. It’s perfect for meal prepping so you have a batch made to use all week!

 

Ingredients:

Roasted veggies:

  • 1 Delicata squash, sliced and seeded

  • 2 cups sliced Brussels sprouts

  • 2 Japanese eggplants, sliced

  • 2 handfuls mixed lettuces

  • ¼ cup Coconut Aminos

  • Avocado oil

  • Extra virgin olive oil

 

Chicken Salad:

  • 1 organic roast chicken

  • 2 celery stalks, finely chopped

  • 1 green onion, chopped

  • 1 tbsp. lemon juice or apple cider vinegar

  • Avocado Mayonnaise – I like Primal Kitchen

  • Sea salt and freshly ground pepper to taste

Preparation:

  • Preheat oven to 400 degrees.

  • Spread veggies on a baking sheet and spray/mist or drizzle with avocado oil and season with salt and pepper. Bake for 25-35 minutes, tossing halfway during cooking. Remove veggies from the oven when done and spray/mist or drizzle with extra virgin olive oil.

  • For a little sweetness, toss the Brussels sprouts and eggplant with the coconut aminos and set aside.

  • Pull the chicken meat from the bone and shred it in a large bowl. Mix with celery, onion, lemon juice, sea salt and freshly ground pepper, and mayo (use as much as needed to make it your desired level of creaminess.)

  • To plate the dish: put lettuces on the bottom of the plate and arrange the roasted veggies on top. Then add a big scoop of chicken salad in the middle.

  • Squeeze lemon over the dish and finish it with a little drizzle of extra virgin olive oil.

  • Serve and enjoy!

  • Store the leftover chicken salad in the refrigerator and use it throughout the week.