As the dog days of summer drag on, cooking is the last thing I want to do. Well, maybe not the last thing, but it’s definitely at the bottom of the list. Salads are all I can think about preparing. Rotisserie chicken is the hero of this one, which is easy, attractive, and delicious. It makes a great summer meal.
ROTISSERIE CHICKEN SALAD WITH PISTACHIOS AND CILANTRO
Author: Tag Sale Tastes
Cuisine: Salad, Poultry, Main Course
Ingredients
- 1 cup shredded rotisserie chicken breast
- 2 cups baby arugula
- 2 cups baby spinach
- ¼ cup chopped cilantro
- ¼ cup shelled pistachios
- 1 medium avocado, peeled, pitted, and sliced
- ¼ of a small red onion, thinly sliced
- 2 tablespoons fresh lime juice
- 4 tablespoons olive oil
- 1 medium garlic clove, minced
- Pinch of sugar
- Salt and pepper, to taste
Instructions
- Mix together arugula and spinach, and divide among two dinner plates. Divide chicken between plates, and sprinkle with cilantro and pistachios. Arrange avocado and red onion over salad.
- In a small bowl, whisk together lime juice, olive oil, garlic, sugar, and salt and pepper. Drizzle over salad just prior to serving.
