Shortcut Chicken Salad
Salads with a bit of protein make a hearty lunch. Use Perdue Shortcut Chicken Strips to make this salad come together quickly. Boil the eggs the day before and meal prep this salad to take to work with you. It's delicious and satisfying!
Equipment
- 1 knife
- 1 Small bowl
Ingredients
- 4 cups fresh spinach (I always eyeball the amount I place in a bowl)
- 1 container heirloom cherry tomatoes
- 1/2 cup pistachios
- 1 can sliced water chestnuts, drained
- 2 hard-boiled eggs, sliced
- 1 bag Perdue Shortcuts Grilled Chicken
- For the Balsamic Vinaigrette Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 Tbssp. monk fruit sweetened maple syrup
- 2 tsp. Dijon mustard
- 1/2 tsp. dried thyme
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Place some fresh spinach in two bowls. I guesstimate that two handfuls are about 2 cups.
- Add the heirloom tomatoes. You can cut them in half if you like.
- Divide the pistachios in half and sprinkle over each bowl.
- Divide the water chestnuts between the two bowls.
- Place some of the Perdue Shortcuts Chicken strips on the top of each bowl. You can heat the chicken in the microwave or at room temperature.
- Spread the sliced hard-boiled egg over the chicken.
- You can use your favorite salad dressing or make your own. For a simple balsamic dressing, use equal parts of extra virgin olive oil and balsamic vinegar in a bowl. Add some salt and pepper, minced garlic, Dijon mustard, monk fruit sweetened maple syrup and thyme. Whisk and pour over the salad to serve.