Asian Chicken, Grilled Veggie & Brown Rice Salad
Prep: 15 minutes • Serves: 4
3-1/2cups leftover Grilled Veggies & Brown Rice with Asian Vinaigrette
2-2/3cups sliced skinless rotisserie chicken meat (about 12 ounces)
1 large ripe avocado, peeled, pitted and chopped
Chopped fresh cilantro for garnish (optional)
1. In large bowl, toss spinach and grilled veggie mixture. Makes about 5-1/2 cups.
2.Serve spinach mixture topped with chicken and avocado garnished with cilantro, if desired.
Approximate nutritional values per serving (1-1/3 cups spinach mixture, 2/3 cup chicken, 1/4 avocado):
429 Calories, 18g Fat (3g Saturated), 86mg Cholesterol,
619mg Sodium, 41g Carbohydrates, 10g Fiber, 29g Protein
Chef Tips To remove breasts from rotisserie chicken in 1 piece, use the tip of a sharp knife to cut lengthwise along each side of the keel bone (the bone running lengthwise along the top of the chicken), angling the knife blade along the rib cage.
For all white meat, use 2 rotisserie chickens, and use leftover dark meat to make enchiladas or chicken salad.
Dietitian’s tip:
> If the avocado yields to firm gentle pressure, you know it’s ripe and ready to eat. Buy your avocado according to when you plan to use it. If you are using it tonight, grab one already ripe. If you won’t be making this recipe for a few days, grab one that is more firm when shopping, knowing it will ripen over the next few days.
