Courses Salad

Some people hate leftovers. I am not one of those people. I LOVE leftovers. Mostly because clean up is minimal and I’m lazy. The ultimate leftover in our house has always been rotisserie chicken. There’s so much you can do with already cooked chicken but my favorite is chicken salad. I’ve made it numerous ways but this is one is super easy and delicious with ingredients I usually have stocked. I used cucumbers as a vehicle but you can use bread, lettuce, whatever your hearts desire (or stomachs can handle.)

If you’re doing whole30 or eating paleo, you can omit the mayo for just oil and vinegar or make your own paleo mayo. It took me a few attempts to make it but I did get it to work. Not as satisfying as I’d hoped.

Green Chicken Salad

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Prep time

10 mins

Total time

10 mins

Author: OhYaGood

Recipe type: Salad

Cuisine: American

Serves: 2-3

Ingredients

¼ leftover rotisserie chicken, picked apart
⅛ cup mayo
½ avocado, diced
¼ cup slivered almonds
½ cup green grapes, sliced
2 green onions, sliced

Instructions

Place all ingredients into a bowl and mix.

Sometimes you just want to eat like you’re on an island somewhere. At least us Minnesotans do. As much as I don’t like to admit it, food gives me so much comfort. Probably something I need to deal with down the road but for now, I’m going to just enjoy these delicious flavors and pretend it’s not going to be cold soon. Denial? Maybe but I like to think of it as manifestation?

The key to this salad is fresh ingredients. Except for the Trader Joes frozen mango. That is purely for convenience and because I’m terrible at peeling and cutting up slippery mangos. I’ve also used pineapple in place of mango in the past.

Carribean Cabbage Salad

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Prep time

15 mins

Cook time

5 mins

Total time

20 mins

Author: OhYaGood

Recipe type: Salad

Cuisine: Caribean

Serves: 2

Ingredients

Cooked Shrimp (6-12)
¼ medium red cabbage, thinly sliced
Juice one lime and grated zest
One avocado, diced
¼ cup diced mango (I love Trader Joes frozen mango)
half a yellow pepper, julienned
a handful of fresh cilantro
¼ cup macadamia nuts, roughly chopped
2 tablespoons red onion, finely diced
1 tablespoon white wine vinegar
1 tablespoon full fat coconut milk

Instructions

Cook shrimp in a sauté pan with oil of your choice or grill it.
Add cabbage and onion to bowl and dress with lime juice. While that's marinating, cut up remaining vegetables, fruit and nuts.
Add to the bowl.
Whisk white wine vinegar, coconut milk and zest. Dress the salad.
Salt and pepper and extra lime juice to your liking.