Remember that rotisserie chicken you shredded up for this Chicken Salad? If you didn’t gobble up the remaining chicken for lunch the next day, here’s a salad the whole family will love (and is shockingly filling!).
Dish prepared by my husband while I was stuck in rush-hour traffic – thanks honey!
Prep Time: 25 minutes
Approximately 2½ cups of diced chicken from 1 rotisserie chicken, light and dark meat
8 slices of cooked and chopped bacon (my go-to way to cook bacon is HERE)
1 bag of baby spinach
1 cup baby carrots, sliced in half, and then half again
1 red bell pepper, sliced thin
1/2 english cucumber, peeled and sliced
1/4 cup of dry-roasted sunflower seeds (I get mine from Trader Joe’s)
Any other vegetables you may have sitting in your fridge, the more the merrier
Dump Ranch (recipe HERE)
- Dice pieces of chicken from the rotisserie into bite-size cubes, making sure to use dark meat as well as the breast meat.
- Distribute the baby spinach to each plate (I’m serving 2 adult and 2 kids).
- Distribute vegetables, chicken, and bacon to each plate.
- Pour generous amount of dump ranch on each salad, and top with a sunflower seeds.
*Make this kid-friendly*
I’ve discovered through many trials (and errors) that my kids will eat most of the (Paleo/Whole30 meals) I make, as long as they are deconstructed. This salad was the very first meal where this realization hit me.
As you can see in the picture, I prepared everything the same, but just plated it differently for the kids. I put the ranch on the spinach (with sunflower seeds), but then also placed a small amount of the ranch in a silicon cupcake liner in the center of the plate (for dipping). This is one of my kids’ favorite meals.