Leftover Chicken and Apple Salad
Recipe By Chef Ian Moroney, Pumpkin
Don’t have left-over chicken? A cooked one from the supermarket works, too, but check out the sodium as many prepared chickens are loaded with extra salt.
Recipe taken from WHYY’s A Chef’s Guide to Good Cooking.
- Mixed lettuce leaves
- 1 cup cooked lentils
- 1 apple, cubed
- Cut up leftover chicken
- ½ cup walnuts
- Olive oil to taste
- Sherry vinegar to taste
- Mustard to taste
- 1. Mix five top ingredients in a bowl and dress with a mixture of olive oil, sherry vinegar (or other of preference) and a bit of mustard.