Roast Chicken Salad Recipe

Name: Roast Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups baby leaf spinach; 5 1/2 cups roast chicken, cooled and roughly shredded; 4 scallions, finely sliced into rings; 1 cup chopped fresh cilantro; 2 ripe avocados; 1 1/2 teaspoons Maldon salt, or table salt to taste; Finely grated zest of 1 lime; 2 tablespoons fresh lime juice; 2 tablespoons extra virgin olive oil; Freshly ground black pepper

Servings: persons

10 cups baby leaf spinach
5 1/2 cups roast chicken, cooled and roughly shredded
4 scallions, finely sliced into rings
1 cup chopped fresh cilantro
2 ripe avocados
1 1/2 teaspoons Maldon salt, or table salt to taste
Finely grated zest of 1 lime
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
Freshly ground black pepper

1
In a large mixing bowl, combine spinach leaves, chicken, scallions and about 3/4 cup of cilantro.
2
Halve the avocados, and discard pits.
3
Scoop out curls with a spoon, or peel avocados, and cut fruit into chunks or slices.
4
Add to the salad.
5
In a small bowl, stir together salt, lime zest and lime juice.
6
Whisk in oil and pepper to taste.
7
Pour over salad, tossing gently by hand to mix.
8
Arrange salad on a large plate or in a salad bowl, and sprinkle with remaining chopped cilantro.
9
Serve immediately.

644

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 cups baby leaf spinach, 5 1/2 cups roast chicken, cooled and roughly shredded, 4 scallions, finely sliced into rings, 1 cup chopped fresh cilantro, and more.

Yes, Roast Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Chicken Salad

How did you like this recipe?

Frequently Asked Questions