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.