Roasted chicken leftovers are always a good basis for a new salad experiment and I sometimes find it very interesting how a bunch of scraps and leftovers from yesterday’s dinner can make up such a good combination. So don’t throw away your roasted chicken leftovers, add them to a salad instead!
Healthy ranch chicken salad
Servings: 2
Calories: 475kcal
Ingredients
Salad
- 150 g roasted chicken
- 100 g pasta
- 20 g white cheese
- 1/2 avocado
- 1 cucumber
- 6 cherry tomatoes I used multicolored ones
- 1/4 red onion
- 100 g canned corn drained
- juice from half a lemon
Dressing
- 100 g low fat greek yogurt 2% fat
- 1 tsp freshly chopped dill
- 1 garlic clove
- salt to taste
Instructions
- Boil the pasta according to the package instructions. Drain, rinse under cold water, drain completely.
- Cut the avocado in chunks and drizzle the lemon juice all over it to stop it from oxidizing.
- Finely slice the onion and rub with salt.
- Cut the roasted chicken and all remaining ingredients in chunks after preference.
- Add all salad ingredients to a salad bowl. If you want to want to serve the salad right away, proceed with the dressing preparation, otherwise, add cover the salad bowl with cling foil and store to fridge until serving time.
- Prepare the dressing by mincing the garlic clove, mixing in the yogurt, salt and chopped dill.
- Add the dressing to the salad bowl and mix so that everything gets covered in the velvety white sauce.
- Enjoy!
