I had a bunch of leftover chicken that I wasn’t sure what to do with, so why not make chicken salad? I have to admit, that lunch has always been one of those meals where I’m not quite sure what to make. We’re not really sandwich people and it’s getting warmer, so soup is no longer an option (until the fall); and I don’t always have enough leftovers from dinner for both of us.
Enter the salad! I have a few up my sleeve… This recipe was inspired by me looking through my fridge for food that was getting to that sweet spot of being just at its prime. The chickpeas make it satisfying, and I didn’t go with the traditional “mayonnaise bomb” dressing. Sub the ingredients at will! Also, a little onion would probably suit this salad just fine – maybe a 1/4 cup of diced red or green ones.
To make the Vinaigrette you will need….
- ¼ cup of olive oil
- 2 TBSP of red wine vinegar
- 2 TBSP of lemon juice
- Spices – I used dried thyme, parsley and dill
- Lemon zest
- Salt and Pepper to taste
To make the Salad you will need…
- 2 cups of cooked chicken, diced
- 1 can of chickpeas, drained and rinsed
- ½ a medium red pepper, seeded and diced
- ½ cucumber, diced – I leave the skin on, but feel free to peel it if you prefer
- 3 celery stalks, sliced – I include the celery leaves for a bit of extra flavour
- In a large bowl, whisk together the ingredients for the vinaigrette and set aside.
- Chop and dice all of the salad ingredients. Add them to the vinaigrette bowl as you go.
- Give everything a good stir, making sure all of the ingredients are nicely coated with the vinaigrette.
- Cover the bowl, and let the salad sit in the fridge for a few hours. The longer it sits, the more the flavours will blend together!
- Enjoy 🙂 I usually serve the salad over lettuce!