Roast Chicken Salad Recipe
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
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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