Easy midweek chicken salad


Ingredients (for 2 dinner portions)

1/2 head of romaine lettuce, washed, dried, torn
1/4 cup cilantro leaves ( sub in Italian parsley if you don’t like cilantro) mixed in with lettuce, and save a couple for garnish.
1/2 English cucumber, seeded, peeled, sliced ( I like the half-circle, or moon shaped slice)
1/2 cup cherry tomatoes. Mine were a new larger kind, so I halved them
1 oz genoa salami (about 4 small slices), julienned (whole foods has organic, uncured, nitrate free)
8 oz rotisserie chicken, shredded
1 avocado, sliced
1/2 cup red grapes

Options: you could add in more veggies, like radishes, scallions, shredded carrots. Next time I would probably toast some slivered almonds and sprinkle on top.

Dressing: make your own (a lemon Dijon vinaigrette would be nice) or choose from whatever is in your fridge. Susi had Cindy’s Roasted Red Pepper, and I had Cindy’s Buttermilk Ranch. Both are in the refrigerated dressing section near the lettuce at Whole Foods.


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