If you have leftover grilled chicken or rotisserie chicken, use it to make this delicious Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing! And this tasty salad is low-carb, gluten-free, and South Beach Diet friendly.
No matter what time of year you come to my house, you'll often find leftover grilled chicken or rotisserie chicken in the fridge, and this Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing is one of my favorite ways to use it. There are endless ingredients that work in a chopped salad with chicken and Cafe Rio Style Creamy Tomatillo Dressing, but I'm partial to radishes in this salad, and for me, cilantro is also a must.
I ate the salad you see in the photo sitting on my new deck looking out over the garden, and thinking to myself that leftovers don't really get any better than this!
I realize you don't need instructions on chopping lettuce, but I always slice the lettuce and then chop. It's a braces thing for me, so you can make your lettuce pieces bigger if you don't have that issue!
I like to chop the lettuce and cilantro, and then mix them together and wash in the salad spinner. My preference is about 3/4 lettuce and 1/4 cilantro for a salad like this.
I use one chicken breast for two salads, and this is another time when I'm into that "symmetry of cut" element I learned years ago in Chinese cooking. That means I like all the pieces to be about the same size!
I love radishes, especially when they're cut into these half-moon shapes. The gentle bite of radishes goes perfectly with the Cafe Rio Style Creamy Tomatillo Dressing.
Tomatoes are definitely optional, but they're very good in the salad if you happen to have some on hand. I eat this salad year round, but I rarely use tomatoes in the winter.
Of course, the Cafe Rio Style Creamy Tomatillo Dressing is the most essential ingredient. I also use this dressing to make a Cafe Rio Knock-Off Salad, recipe coming for that one.
Leftover Chicken Chopped Salad with Cafe Rio Creamy Tomatillo Dressing
(Makes 2 salads as written; adjust amounts and ingredients for the number of salads you want to make.)
Ingredients for the salad in the photos:
1 head romaine lettuce, chopped and washed in salad spinner
1/2 bunch cilantro, chopped and washed in salad spinner
6 radishes, cut in half moon slices
10 cherry tomatoes, cut in half
1 cup diced cooked chicken (1 grilled chicken breast is perfect for two salads)
about 1/4 cup Cafe Rio Style Creamy Tomatillo Dressing
Other optional ingredients you might add:grated Monterey Jack or cheddar cheese
chopped red bell pepper
sliced green onion
chopped red or green cabbage
black olives, cut in half
South Beach Diet / Low-Carb Diet Suggestions:
This salad is perfect for any phase of the South Beach Diet or any type of low-glycemic or low-carb eating plan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Salad Ideas for Leftover Chicken:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Leftover Chicken Pesto Salad from Kalyn's Kitchen
Gluten-Free Chinese Chicken Salad from Elana's Pantry
Chicken Salad with Fresh Tarragon and Peas from Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)