Rotisserie Chicken Salad with Sauteed Vegetables

Chicken Salad with Sauteed Vegetables.jpg

2 servings

This is a super easy lunch or dinner salad to make with either your own baked or roasted chicken or using a store-bought rotisserie chicken as I did.  Not only is it delicious and goes well with just about anything but it’s perfect for meal prepping so you have a batch made to use all week!

Ingredients:

Roasted veggies:

  • 1 head chopped radicchio

  • 1 cucumber, sliced

  • 2 cups sliced Brussels sprouts

  • 1 cup spinach

  • 2 tablespoons dried oregano

  • A handful of green olives

  • 2 tablespoons Coconut Aminos

  • Avocado oil

  • Extra virgin olive oil

  • 2 tablespoons freshly squeezed lemon or apple cider vinegar

 Chicken salad:

 Preparation:

-       Heat the avocado oil in a skillet (I used a cast-iron skillet) then add the Brussels sprouts.  Season with salt, pepper, and coconut aminos for a little sweetness. Stir and cook until Brussels until they turn golden brown. When they are almost finished, add the spinach and sauté until wilted.

-       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 radicchio, cucumbers, olives on the bottom of the plate.  Add oregano, olive oil and squeeze fresh lemon juice or apple cider vinegar, and toss.

-       Add the sauteed veggies on top. Then add a big scoop of chicken salad in the middle.

-       Serve and enjoy!

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