Roast Chicken Salad Recipe

Roast Chicken Salad Recipe

cooking.nytimes.com

Here is a fast, easy salad that will make good use of that leftover chicken in the fridge It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a...

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Ingredients

  • 10 cups baby leaf spinach
  • 5 1/2 cups roast chicken, cooled and roughly shredded
  • 4 scallions, finely sliced into rings
  • 1 cup chopped fresh cilantro
  • 2 ripe avocados
  • 1 1/2 teaspoons Maldon salt, or table salt to taste
  • Finely grated zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper

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