After making a roast chicken, one of the easiest ways to use up the meat is making a cold chicken salad. I don’t really have a recipe–this is definitely one of those “clean out the refrigerator/garden” meals.
There was a beautiful tomato waiting from my garden, and I rounded up some fresh corn and lettuce from the fridge. I usually keep some marinated beets ready for salads, so tossed in a few of those as well. Marinated beets are easy to make–just roast the beets in the oven, slice, then toss in equal parts wine vinegar and olive oil and store in a glass jar in the fridge. Just be sure to keep red beets separate from other colors, or they’ll all be red soon!
Out in the garden, my basil is still thriving in the Indian summer weather we’ve been having, so I picked some basil to add as well.
Roughly chop the basil, and add to the mix. Toss in a vinaigrette you have on hand, and you’re ready to eat! If you are looking for a good vinaigrette recipe, I’ve shared my favorite below.
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup honey (or pomegranate molasses if you have it)
- 1 tsp sea salt
- a few grinds of fresh pepper
Place everything in a screw-top bottle and shake until well mixed and the salt has dissolved.