Chicken Salad
Serves 1
Directions
- 1Add leftover chicken to a bowl.
- 2Shred the chicken with your hands.
- 3Put frozen spinach and arugula in a pot and blanch.
- 4Drain and rinse the greens to cool them off and stop them from cooking.
- 5Squeeze the blanched greens to turn them into a ball and remove excess water.
- 6Add olive oil to the blender.
- 7Add garlic to the blender.
- 8Squeeze lemon into the blender.
- 9Add the blanched greens to the blender.
- 10Add salt to the blender.
- 11Add pepper to the blender.
- 12Add Better Than Bouillon to the blender.
- 13Add nutritional yeast to the blender.
- 14Add cashews to the blender.
- 15Add water to the blender.
- 16Blend until smooth.
- 17Pour the green sauce over the shredded chicken.
- 18Mix until well combined.
Ingredients
- chicken
- frozen spinach
- arugula
- olive oil
- garlic
- lemon
- salt
- pepper
- Better Than Bouillon
- nutritional yeast
- cashews
- water
Equipment
bowlpotstrainerblender
Tips
- You want a lot of volume with the greens.
- To stop the greens from cooking, cool them off with water.
- There are many ways to enjoy this chicken salad.
- If you want to breathe new life into leftover chicken, make this recipe.
- Make sure to always have leftover chicken in the fridge!
Related recipes
Japanese-inspired potato salad
Japanese · Salad
Panceta al estilo chino
Chinese · Salad
Spicy Cumin Tofu Skin Knots
Chinese · Salad
Peanut Noodle Salad
Italian · Salad
Murcian-style potato salad
Spanish · Salad
brussels sprouts, apple and pomegranate salad
Mexican · Salad30m
Street Corn Pasta Salad
Mexican · Salad
Sheet Pan Caprese Chicken
American · Salad
Watermelon Feta Salad
Mediterranean · Salad
Mapo Tofu and Smashed Cucumber Salad
Japanese · Salad
Ukrainian Potato Chip Salad
Salad
Roasted Broccoli Salad with Creamy Garlic-Miso Dressing
Japanese · Salad