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Description
Here's your answer to what to do with leftover roast chicken breast: Chop or shred the meat and fold it into a delicious salad that can be enjoyed on its own, as a sandwich filling, or as a component of a composed salad with greens (and perhaps other such salads, like tuna or egg salad, in the classic trio). This version includes watercress, carrot, and orange, plus feta and a balsamic vinaigrette as the binder.
Ingredients
US|METRIC
4 SERVINGS
- 1 roasted chicken breast (or other leftover part)
- 1/2 cup watercress
- 8 lettuce leaves
- 1 medium carrot
- 1 onion (small)
- 1 Orange
- olive oil (for vinaigrette)
- coarse salt (for vinaigrette)
- balsamic vinegar (for vinaigrette)
- feta cheese (for garnish, optional)
- basil leaves (for garnish, optional)
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Directions
- Chop and mix the chicken and vegetables. Seasoned with a vinaigrette of olive oil, coarse salt, and balsamic vinegar.
- Garnish with feta cheese and basil leaves.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol25mg8% |
Sodium340mg14% |
Potassium410mg12% |
Protein9g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A130% |
Vitamin C80% |
Calcium10% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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