|Use leftover grilled or rotisserie chicken to make this Leftover Chicken Salad with Mustard, Hearts of Palm, and Olives.|
When it's summer, grilled chicken breasts are always on the menu at my house. And if I'm going to take the time to prep the chicken, marinate it, and then grill it, I'm probably going to make extra grilled chicken for leftovers. I already have 20 Summers Salads to Make with Leftover Chicken, but that doesn't stop my brain from coming up with more ideas. Not long ago I made Rosemary Mustard Grilled Chicken for a big family party, and with some of the leftover chicken I made this Leftover Chicken Salad with Mustard, Hearts of Palm, and Olives. Not only was this a delicious low-carb salad, but if you choose ingredients carefully it's Paleo, Whole 30 approved, and gluten-free. If grilled chicken isn't on the menu at your house, this would also be delicious with leftover rotisserie chicken, the ones that jump into your basket when you're at Costco. Enjoy!
The mustard-lemon vinaigrette is one thing that makes this salad so good. Start by zesting the peel from a lemon and squeezing the juice.
Whisk together the lemon zest, lemon juice, spicy brown mustard (or any sugar-free mustard), olive oil, and plenty of black pepper to make the dressing.
You'll need about 4 cups of diced, cooked chicken which was 4 small grilled chicken breasts, or about a pound of leftover chicken.
Toss the diced chicken with 1/2 cup of the dressing and let it marinate while you prep the other ingredients.
Hearts of Palm are one of my favorite summer ingredients, and I usually stock up on the big jars from Costco, but this year I haven't seen them there. This jar from Trader Joe's was just the right size for a salad.
Drain one can of extra large black olives and slice up enough green onion to make 1/2 cup sliced green onion. (You can cut the olives in half if you prefer, but I liked the whole olives in this salad.)
Toss the the hearts of palm, olives, and sliced green onion with the marinating chicken, adding more dressing until the salad is as moist as you prefer. Season to taste with salt and fresh ground black pepper. This can be chilled for a few hours or served right away; enjoy!
(Makes 4-6 servings; recipe created by Kalyn.)
1 T lemon zest
1/4 cup fresh-squeezed lemon juice
(You will need one large lemon or 2 smaller ones to get this much juice.)
2 T spicy brown mustard (or use any mustard that doesn't have added sugar)
1/2 cup extra-virgin olive oil
fresh-ground black pepper to taste
4 cups diced, cooked chicken (about 1 lb. cooked chicken or 4 small breasts)
1 jar hearts of palm (I used Trader Joe's Hearts of Palm which came in a 14.5 oz. jar.)
1 can (6 oz. drained) extra large black olives
1/2 cup sliced green onions, white and green parts
salt and fresh-ground black pepper to taste
Zest the skin of the lemon to get one tablespoon of lemon zest. Then squeeze the lemon to get 1/4 cup fresh-squeezed lemon juice. Whisk together the lemon zest, lemon juice, spicy brown mustard, olive oil, and black pepper to make the dressing.
Cut up the leftover chicken into bite-sized pieces about 3/4 inch square. (It won't matter if some are a little bigger or smaller.) Put the chicken pieces into a plastic or glass bowl big enough to hold all the salad ingredients and toss with 1/2 cup of the dressing. Let chicken marinate while you prep the other ingredients.
Drain the hearts of palm well, then pat dry with paper towels. Put hearts of palm on cutting board, and then drain the olives in the same colander. Cut hearts of palm into thick slices, and slice the green onions.
Gently toss the hearts of palm, well-drained olives, and green onions with the marinating chicken, adding more dressing as desired until the salad is as moist at you prefer. (You may have a little dressing left, which is good on salad greens or any type of grilled vegetables.) Season the salad to taste with salt and fresh-ground black pepper. Serve right away or chill for a few hours.
This will keep in the fridge for a day or two, but you might want to stir in a little more dressing when you serve it after it's been refrigerated.
South Beach Suggestions:
This low-glycemic and low-carb salad is great for any phase of the South Beach Diet. With mustard that doesn't contain sugar, this salad can also be good for Paleo or Whole 30 eating plans, and it's gluten-free.
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.
More Tasty Salads with Leftover Chicken:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Chicken and Avocado Salad with Lime and Cilantro ~ Kalyn's Kitchen
Chicken Salad with Tarragon ~ Simply Recipes
Baby Arugula Chopped Salad with Chicken, Fresh Mozzarella, and Tomatoes ~ Kalyn's Kitchen
Thai Chopped Chicken Salad ~ Taste and Tell
Shredded Chicken Salad with Green Olives, Celery, and Green Onion ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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