Today’s nap time goal: Shred leftover rotisserie chicken, make salad dressing, slice sweet peppers
Tonight’s menu: Coconut Curry Tomato Soup, Rustic Chicken Salad, Good Bread (recipe to come!), Crisp White Wine
We started a Monday dinner routine this summer of having a rotisserie chicken from Whole Foods along with various vegetable sides and usually some roasted sweet potatoes. It makes for an easy Monday night dinner and gives me an excuse to go to Whole Foods weekly to purchase all of the yummy things that we like especially from there.
Typically, I’m the one to gobble up all of the leftovers from the chicken as it sits atop my salad lunches for the week alongside any leftover vegetables. But, sometimes I feel like sharing and being creative with the leftover chicken. Tonight is one of those times. And, this salad is scrumptiously delicious and share-worthy. Pair it with the tomato soup and a slice of good bread and you have yourself a perfect meal to bridge the transition between the seasons.
Rustic Chicken Salad
adapted from a salad seen on Farmhouse Table
leftover rotisserie chicken (save the juices and drippings)
1 large bag of arugula
3 small pears, sliced thin
4 medium sweet peppers, seeds removed, then slivered
1/8 cup slivered almonds
1/8 cup sunflower seeds
1 shallot, minced
juice of 1/2 lemon
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1/3- 1/2 c. olive oil
Gently combine shredded chicken, arugula, pears, peppers, almonds, and sunflower seeds in a large bowl. Place shallot, lemon juice, vinegar, mustard, drippings from chicken, and olive oil in a small pitcher and whisk vigorously to combine. Right before eating, add dressing to salad and toss until well coated.