Fresh oregano, lemon, extra virgin olive oil, colorful vegetables, leftover roasted chicken, and toasted sunflower seeds come together to create a nutrient-dense meal rich in protein, antioxidants, healthy fats, fiber, and essential minerals. This salad comes together quickly and is one of my favorite ways to enjoy leftover roasted chicken during the warmer months. It's also perfect for meal prep. Divide the salad among individual glass containers and refrigerate for up to three days. Store the lemon-herb vinaigrette and toasted sunflower seeds separately, then add them just before serving to keep every bite crisp, fresh, and full of flavor.
Ingredients
Salad
1 large heads
green leaf lettuce
torn and rinsed
2 cups
shredded
cooked chicken
½ small
onions
thinly sliced
1 medium
cucumbers
sliced
1 cups
cherry tomatoes
halved
1 cups
pepperoncini peppers
4 ounces
feta cheese
crumbled
½ cups
raw sunflower seeds
toasted
Dressing
4 tablespoons
extra virgin olive oil
3 tablespoons
freshly squeezed
lemon juice
2 teaspoons
dijon mustard
1 tablespoons
fresh oregano
finely chopped
1 cloves
garlic
crushed
½ teaspoons
Herbamare
¼ teaspoons
black pepper
