We made the best grilled chicken this past week. I used a Lemon Basil dressing to marinade the chicken before we grilled it. Then we added more dressing after we sliced it and it was just so delicious. I am personally not a big leftovers person but this chicken was so good I didn’t want to waste it! So I made the best chopped salad with it. I basically just complied a salad with ingredients in my fridge I needed to use up and made a yummy balsamic vinegar dressing. I normally always make my dressing homemade. It is so easy and so much better for you than store bought and I swear they taste better! If you aren’t adding pickled veggies to your salads you are missing out- the pickled green beans take this salad to the next level. Enjoy!

U L T I M A T E C H O P P E D G R I L L E D C H I C K E N S A L A D

Leftover grilled chicken (you could also do Rotisserie chicken)

Arugula

cherry tomatoes halved

2 baby cucumbers diced

mini bell peppers sliced

2 hard boiled eggs diced

sliced green olives

pickled green beans

diced red onions

pepper jack cheese cut into cubes

D R E S S I N G

1/4 cup olive oil

1/4 cup balsamic vinegar

1 garlic clove minced

1 teaspoon honey

2 teaspoons dijon

1/2 teaspoon thyme

1/2 teaspoon oregano

1/2 teaspoon red pepper flakes

1/2 teaspoon salt and pepper

Assemble all salad ingredients in a large bowl. Shake or whisk dressing ingredients and pour over salad. Toss all together and enjoy!