Raising four kids, I have always searched for ways to repurpose leftovers for my discerning little diners. This baby gem chicken salad is a fantastic way to utilize your chicken leftovers, but in my household, this salad has become a coveted favorite in its own right (outside of being a leftover solution!). Lately, I even buy pre-cooked dark meat chicken thighs just to save time and have an excuse to make this hearty dish. The mango balsamic vinaigrette is my usual go-to dressing, but any of your favorite dressings will suffice. I also find that the addition of my crispy onions from my cookbook, “Food You Want for the Life You Crave,” is an indispensable part of why people love this salad so much. If you don’t have my cookbook, I highly recommend purchasing it! Alternatively, you can use store-bought crispy onions, but mine are superior. Hehe. Happy chopping and chowing!
Baby Gem Chicken Salad
Ingredients
- baby gem lettuce, or your favorite lettuce
- boneless chicken thighs grilled and sliced
- fennel sliced
- crispy onions (from my book) or bought crispy onions if you must
- roasted nuts and seeds assorted
- 1 batch white balsamic dressing
Instructions
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I purposely didn’t give you exact quantities so you can keep this loose and flexible. Here’s what you do.
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Fill your serving bowl of choice with lettuce. Toss with chicken, fennel, onions, nuts and seeds. Add a small amount of dressing, toss, taste and add more dressing as needed. Devour immediately.
