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Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber


Re-purpose that leftover rotisserie chicken and roasted asparagus into a healthy and delectable main dish salad!


RECIPE: Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber

  • 2 cups rotisserie chicken, shredded
  • 1 cup sliced roasted asparagus
  • 1 Persian cucumber, halved and sliced
  • 1/2 red bell pepper, diced
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1/2 teaspoon fresh oregano leaves, lightly chopped
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon red pepper flakes
Directions
  1. Place the chicken, asparagus, cucumber and pepper into a large bowl.
  2. In a small bowl whisk together the olive oil, balsamic vinegar, oregano, salt and pepper flakes until thickened.
  3. Pour the dressing over the chicken and vegetables, mixing well.
  4. Let the salad sit for about 15 minutes to let the flavors meld.
  5. Serve on crackers or bread, or a green salad.
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