Equipment
Ingredients
Salad Base
- 200 g cooked chicken, shredded or diced
- 100 g baby spinach, washed and dried
- 2 scallions, thinly sliced
- 100 g cherry tomatoes, halved
- 100 g cucumber, diced
Lemon-Mustard Dressing
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 375 kcal
- Protein
- 30 g
- Carbohydrates
- 8 g
- Fat
- 25 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 554 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 93 mg
- Potassium
- 771 mg
- Calcium
- 93 mg
- Iron
- 3.4 mg
- Magnesium
- 80 mg
- Phosphorus
- 237 mg
- Zinc
- 3.3 mg
- Vitamin A
- 267 mcg
- Vitamin C
- 28 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.6 mg
- Vitamin K
- 295 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.35 mg
- Niacin
- 7.1 mg
- Folate
- 120 mcg
- Water
- 179 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small jar, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, kosher salt, and black pepper. Secure the lid and shake vigorously until the dressing is thoroughly emulsified and opaque.
Place the baby spinach, shredded cooked chicken, sliced scallions, halved cherry tomatoes, and diced cucumber into a large mixing bowl.
Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly to ensure the spinach and chicken are evenly coated without bruising the greens.
Transfer the dressed salad to serving plates or bowls. Serve immediately to enjoy the crisp texture of the vegetables and the bright acidity of the dressing.
Chef's Notes
- If your leftover chicken was stored in the refrigerator, let it sit at room temperature for 10 to 15 minutes before assembling. Cold chicken mutes flavor, whereas room temperature protein readily absorbs the bright vinaigrette.
- The Dijon mustard in the dressing acts as a crucial emulsifier, binding the oil and lemon juice together so the dressing coats the leaves perfectly rather than pooling at the bottom of your bowl.
- For meal prep, layer this salad in a mason jar starting with the dressing at the bottom, followed by the chicken, tomatoes, cucumber, scallions, and packing the spinach loosely at the top to keep everything crisp until lunch.
- Do not skip freshly grinding the black pepper; the volatile oils released upon cracking provide a floral heat that pre-ground pepper cannot match.
Storage
Refrigerator: 1 day — Store the dressing separately if preparing ahead to prevent the spinach from becoming soggy.
Reheating: Do not reheat. Serve chilled or at room temperature.
Troubleshooting
Salad is overly soggy or wilted
Cause: Dressing was added too far in advance, or the spinach was not thoroughly dried after washing
Fix: Cannot be completely fixed once wilted, but folding in extra fresh, dry spinach can help absorb excess moisture and improve texture
Prevention: Use a salad spinner to dry greens completely and only dress the salad immediately before consuming
Dressing tastes overly acidic or sharp
Cause: Lemon was particularly tart or too much juice was squeezed
Fix: Whisk in an additional 5ml to 10ml of olive oil, or a pinch of sugar or honey if dietary preferences allow, to mellow the acidity
Prevention: Taste the dressing before tossing it with the salad to ensure the balance is to your liking
Cultural Context
While utilizing leftover poultry is a universal domestic practice, pairing it with a sharp, acidic vinaigrette and robust greens draws heavy inspiration from Mediterranean culinary philosophies. This approach has been adapted into modern American lunch culture to prioritize speed, fresh produce, and elevated flavor profiles over heavier mayonnaise-based chicken salads.
