Chopped chicken, avocados, carrots, red onion, plus the makings of the vinaigrette dressing—everything went together swimmingly. Shredded chicken? Waiting in the wings in the freezer compartment of the fridge. Didn’t have the cucumber Prevention suggested, but a couple of nice, fresh avocados should sub—after all, like a cucumber, they’re green. Mixed greens? Didn’t have those, either, but did have almost a full bag of fresh spinach. Carrots weren’t in the recipe, but I had some freshly grated ones from the Lightened Squash Casserole the day before—couldn’t resist adding some bunny food. Same thing with radishes—why not toss in a couple?
Thinking about it, pretty much the entire recipe was a makeover, but so what? I did have the red onion from my garden. With most everything burned up by now, we’re glad to have a few home-grown success stories still to brag on despite this heat.
The meal absolutely got turned out in 20-minutes flat; I looked as though I had slaved all day, and dinner was terrific and healthy. Who could ask for more?
Chopped Chicken Salad
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt (or salt substitute)
1/4 teaspoon black pepper
8 cups (about 8 ounces) spring mix with herbs
4 large hard-boiled eggs, peeled and quartered
1 small cucumber, sliced
1 1/2 cups chopped chicken (about 8 ounces)
1/3 cup chopped red onion
In serving bowl whisk together, vinegar, oil, mustard, salt, and pepper. Add remaining ingredients and gently toss to combine. (Avocado, radishes, carrots, and spinach can be subbed.) Serve salad in bowls. Refrigerate any leftovers. Makes 4 servings.