Roast Chicken Salad

By Nigella Lawson

Roast Chicken Salad
Craig Lee for The New York Times
Total Time
10 minutes
Rating
5(260)
Comments
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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 lazy summer’s weekend lunch.

Featured in: A Cold Lunch, Easy on the Cook

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Ingredients

Yield:4 servings
  • 10cups baby leaf spinach
  • 5½cups roast chicken, cooled and roughly shredded
  • 4scallions, finely sliced into rings
  • 1cup chopped fresh cilantro
  • 2ripe avocados
  • 1½teaspoons Maldon salt, or table salt to taste
  • Finely grated zest of 1 lime
  • 2tablespoons fresh lime juice
  • 2tablespoons extra virgin olive oil
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

575 calories; 35 grams fat; 7 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 16 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 53 grams protein; 973 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large mixing bowl, combine spinach leaves, chicken, scallions and about ¾ cup of cilantro.

  2. Step 2

    Halve the avocados, and discard pits. Scoop out curls with a spoon, or peel avocados, and cut fruit into chunks or slices. Add to the salad.

  3. Step 3

    In a small bowl, stir together salt, lime zest and lime juice. Whisk in oil and pepper to taste. Pour over salad, tossing gently by hand to mix.

  4. Step 4

    Arrange salad on a large plate or in a salad bowl, and sprinkle with remaining chopped cilantro. Serve immediately.

Ratings

5 out of 5
260 user ratings
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Comments

Marmeladova

Great use for leftover rotisserie chicken. The dressing was bright, and I wish I had made extra to use on other things. However, it took a lot longer than "10 minutes"

Sarah Clever

I love this salad so, so much and have made it dozens of times. I strongly suggest for the texture of the salad to use a spoon to scoop curls of the avocado, not chunks as shown in the photo.

Steven

I used an extra tablespoon of olive oil. Also added celery.

Gloria O.

This salad serves 8 to 9 people. It is very good. It can sit for 1 hr ahead of serving. Make sure to taste after adding dressing, it may need double or triple amount. Next= Try chopped lettuce instead of baby spinach that comes in too big leaves.

Pat B

Combined this recipe with the Julia Moskin Roast Chicken Salad with Croutons and Shallot Dressing. Used the dressing from the latter with a house fig balsamic from my local market and the croutons. Used the baby spinach, chicken, scallions, cilantro and avocados from this recipe. Yummy.

RosebudTX

Used basil instead of cilantro (I’ve got the soap gene) and it was great. Everything else as written. The proportions were spot on and it made for a great dinner. If your chicken is salty watch the salt in the dressing—my chicken was salty and it almost pushed it too far.

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