Some people don’t like leftovers. I find that amazing.
We delibertly cook extra, then we can create another meal in a snap.
Sometimes we know that Tuesday for instance, will be jam packed full of activities.
Sometimes dinner just sneaks up on us.
It’s comforting to know we have some cooked chicken in the fridge, for our go to quick dinners.
Could be quesadillas, or pasta, or in this case a kick butt chicken salad.
The beauty of this salad is that you can use whatever you have on hand from the fridge and pantry.
If you don’t have any leftover bbq chicken, rotisserie chicken works fine too.
We always seem to have tomatoes, cucumber and celery on hand.
Some fruit and nut. Today it was pine nuts and craisins.
Add some cheese: feta, cheddar, or in this case goat cheese.
Mix it up with a nice dressing, drop onto salad greens, you are done.
Chicken Goat Cheese Salad
2 breasts bbq chicken (leftover from post 2 days ago)
1/2 pint grape tomatoes
2 celery ribs, chopped
1/2 cucumber, chopped
1 red pepper, chopped
1 cup snap peas
4 scallions, sliced
1 can black beans, rinsed
1 handful toasted pine nuts
1 handful craisins
Crumbled goat cheese
1 avocado, halved and sliced
4 tablespoons olive oil
2 tablespoons white wine vinegar
zest of 1/2 lemon
2 tablespoons goat cheese
salt & pepper
whisk until incorporated and smooth
In large bowl add all chopped ingrediants tomatoes through craisins
Add dressing, mix to combine
Place salad greens on plate, spoon chopped salad on top
Place large piece of goat cheese on top, or crumble all over
Garnish with avocado