More often than not, I eat leftovers for lunch. But I get bored eating the leftovers exactly as I ate them before. So I challenge myself to come up with new dishes using my leftovers.
CHALLENGE ACCEPTED, I say to myself as I start to create my lunch each day.
Leftover grilled chicken was the start of this recipe. You can use the meat from a store-bought rotisserie chicken, or even roast some up on your own. Maybe I’ll do a future post on THAT, now that I think about it.
I also had a ginormous tub of raspberries in my fridge that I picked up from Whole Foods over the weekend, which were on sale. I always keep a batch of my homemade balsamic vinaigrette on hand. And artichoke hearts, goat cheese and walnuts are also staples at my house.
So after standing with the fridge open for a moment, the inspiration struck, and this beautiful salad was created by me…your humble hungry foodie! 🙂
- 5 ounces of cooked boneless skinless chicken breast
- 3 cups of mixed baby greens
- 2/3 ounce goat cheese crumbled
- 2 in artichoke hearts quartered, water
- 1/2 cup fresh raspberries
- 1 tablespoon chopped walnuts
- 1 serving of my homemade balsamic vinaigrette
Make a base with a bed of greens.
Slice up chicken, and put on top.
Add raspberries and artichoke hearts.
Top with goat cheese, walnuts and the dressing.
Serve immediately and enjoy!
Did you try this recipe? I would love to hear about it in the comments.
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