Rotisserie Chicken Salad Bowl
Recipe by
Ingredients
- For the Salad:
- 4 cups mixed greens (spinach, arugula, romaine)
- 2 cups shredded rotisserie chicken (skin removed for leaner option)
- 1 cup roasted corn kernels (fresh or frozen)
- 1 avocado, sliced
- ½ cup pickled red onions
- ½ cup crumbled feta cheese
- ¼ cup sliced almonds (toasted)
- For the Dressing:
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper to taste
Directions
- Prepare the Chicken: Shred rotisserie chicken into bite-sized pieces and set aside.
- Make the Dressing: In a small jar, whisk or shake together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the Salad: Divide mixed greens among 4 bowls. Top each with shredded chicken, corn, avocado slices, pickled red onions, feta cheese, and toasted almonds.
- Add Dressing: Drizzle each bowl with balsamic dressing before serving.
Tips for Meal prep
Shred rotisserie chicken and store in airtight containers in the fridge for up to 3 days. Keep salad ingredients prepped but stored separately (greens, corn, pickled onions, avocado) to maintain freshness. Store dressing in a small jar and add just before eating to prevent sogginess. For avocados, slice fresh each day or squeeze lemon juice over them to slow browning. This salad can also be stored in mason jars for grab-and-go meals, layering dressing at the bottom, then chicken, corn, and heavier toppings, with greens on top to stay crisp.
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