Whether grilled, pan-fried or roasted, leftover chicken makes a fantastic, protein-rich salad starter. Fresh peaches add a nice touch of sweetness to this dish, but you can omit them if they aren't in season.
- Prep time 10 minutes
- Total time 10 minutes
- Portion size 2 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In small bowl, whisk together oil, lemon juice, mustard, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In separate bowl, combine lettuce, chicken, peach, avocado, blue cheese
and almonds. (Make-ahead: Refrigerate in airtight container for up to 4 hours.) Add dressing; toss to coat.
Tip from The Test Kitchen: If you're making the salad ahead of time, generously brush the sliced avocado with lemon juice to prevent it from browning.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 618 mg
- Sugars 8 g
- Protein 33 g
- Calories 410.0
- Total fat 26 g
- Potassium 861 mg
- Cholesterol 77 mg
- Saturated fat 6 g
- Total carbohydrate 15 g
%RDI
- Iron 14.0
- Folate 36.0
- Calcium 13.0
- Vitamin A 22.0
- Vitamin C 20.0
