Wednesday, February 25, 2009

Mixed Greens with Chicken

Now that you have leftover chicken, you may be wondering what to do with it. My favorite way to enjoy leftover chicken is to put it in a salad.

Leafy mixed greens are typically low in calories, low in fat, high in protein per calorie, high in dietary fiber, iron and calcium, and very high in phytochemicals such as vitamin C, carotenoids, lutein and folic acid.

Plus, they're delicious. Toss in your roasted chicken and you add a great source of lean protein. All good reasons to go salad, right?

You can combine any veggies and fruits you happen to have in your kitchen, but my favorite salad with chicken is this:

1. Remove chicken from the refrigerator and let it come to room temperature. It may be leftover, but it doesn't need to be cold.

2. Slice up the chicken into bite sized chunks.

3. Slice half an apple and cut it into chunks.

4. Add chives, green onions or red onion.

5. Top with blue cheese.

6. Dress with a balsamic vinaigrette.

7. Mix it up!

NOTE: I used a bottled dressing. But if you want to do it yourself, an easy way to make a vinaigrette is to use one part balsamic vinaigrette to two parts olive oil. Add salt, pepper and herbs. Toss in a spoonful of dijon mustard and shake it all up.

Remember, you can put whatever you want in your salad. Berries, grapes, carrots, tomatoes, herbs, anything goes. And it's fun to come up with creative combos. This just happens to be my favorite.

What do you like to put in your salads?


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