Chicken Salad with Creamy Balsamic Dressing

Leftover chicken becomes the main ingredient in this crunchy salad filled with garden vegetables. To make this quick and tasty chicken salad even easier, use a store-bought deli roasted chicken.


¼ cup extra virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
Salt and freshly ground pepper, to taste
About ½ roasted chicken or 2 cooked chicken breast
2 large carrots, shredded
1 large zucchini, shredded
1 celery stalk, diced
1 red pepper, thinly sliced
2 tbsp. minced chives


To make the dressing: add olive oil, balsamic vinegar, mustard, mayonnaise and salt and pepper to a small bowl. Whisk to combine. Set aside.

Shred or slice chicken and place in a large bowl. Add carrots, zucchini, celery and red pepper. Mix to combine. Add dressing and toss to combine. Taste and adjust for seasoning. Garnish with chives.

Yield: 4 servings.