Whenever I cook chicken, I make a little extra and use the leftovers for a dinner salad such as this one. It makes for one easy dinner night throughout the week. This particular salad is an easy to make favorite of mine as I LOVE anything with blue cheese and sun-dried tomatoes. If you're not a fan of blue cheese, substitute feta, goat cheese or your favorite type of cheese.
Ingredients:
2 hearts of romaine, torn into small pieces or 10 oz salad mix
6 oz sun-dried tomatoes packed in olive oil, chopped
2 cups shredded cooked chicken, look for organic free-range if possible
1 cup kalamata or black olives, chopped
Sea salt and pepper to taste
Red wine vinaigrette (recipe follows)
Place romaine in a large bowl and top with sun-dried tomatoes, chicken, olives, sea salt and pepper. Divide among individual serving bowls and top with vinaigrette. Serve immediately.
Red Wine Vinaigrette:
1/4 cup red-wine vinegar
2 teaspoons Dijon mustard
Pinch stevia or 1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil
Whisk together all vinaigrette ingredients except olive oil in a small bowl. Add olive oil in a slow stream, whisking until emulsified.
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