Garden-Fresh Leftover Herb-Roasted Chicken Salad

• 2 cups shredded herb-roasted chicken
• 4 cups mixed spring greens
• 1/2 cup cucumber, sliced
• 1/4 cup red onion, shaved thin
• 1/2 cup cherry tomatoes, halved
• 1/4 cup toasted walnuts

• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• Fresh cracked black pepper
• Optional: 1/4 cup crumbled feta

1. Prepare the Dressing

Whisk the olive oil, lemon juice, mustard, salt, and pepper in a small bowl until emulsified.

2. Toss the Greens

Place the spring greens in a large bowl. Lightly coat with half of the dressing.

3. Assemble the Salad

Layer the shredded chicken, cucumbers, tomatoes, and onions over the greens. Sprinkle with walnuts and feta.

4. Finish and Serve

Drizzle the remaining dressing over the top and serve immediately while the greens are crisp.

Stewart's Secret

Let your chicken come to room temperature for ten minutes before adding it to the greens. It allows the herb aromatics to bloom and makes the meat texture much more tender.