This has been my go to lunch recently, trying to use up all of the salad that seems to be leftover at the end of every week. I’m sure my kids used to eat more salad in the summer but no one seems to want it in this colder weather.
I had a bag of bistro salad leaves which I used up in this recipe but my go to absolute favourite is the humble iceberg lettuce. This recipe works with any leftover cooked chicken or turkey, I used my rosemary chargrilled chicken but it is also super nice with cold leftover sundried tomato, basil & feta stuffed chicken.
I topped this salad with my garlic rosemary croutons and a wedge of lemon which made a nice change but usually it’s basic basic basic! Lettuce, salad veggies (cucumber, cherry tomatoes, celery and radishes because they are LIFE) olive oil, salt, basil and some form of leftover chicken or turkey. Yum!
Click Here and follow The Kitchen Shed on Instagram for daily healthy meal inspiration, recipe updates, giveaways and more!
Clean Eating Chicken & Basil Salad
- Yield: 1 Servings
This has been my go to lunch recently, trying to use up all of the salad that seems to be leftover at the end of every …
- 2 handfuls Salad Leaves I like Iceberg lettuce the best in this salad
- 1 Cooked Chicken Breast sliced
- 1 handful Salad Vegetables cucumber, tomatoes, radishes, celery
- 1 portion Wholewheat Croutons optional
- 1 tsp Olive Oil
- 1 pinch Fine Sea Salt
- 1 Lemon Wedge optional