Chopped Rotisserie Chicken Salad
from the kitchens of Dena Brummer and Sharmagne Leland-St.John

4 ounces chopped or cubed rotisserie chicken
1 medium red bell pepper, chopped
½ small cucumber, chopped
¼ cup cherry tomatoes,chopped
½ avocado, chopped
¼ cup blue cheese crumbles
2 tablespoons balsamic vinegar
Sea salt and freshly ground black pepper, to taste
1-2 cups fresh arugula

Place the chopped chicken, chopped vegetables, avocado,
and cheese together in a mixing bowl and combine.

Add vinegar and salt and pepper to taste then toss.

Serve it as is or over a bed of fresh arugula or other
salad greens.

If you prefer to bring it to the table laid out in pretty
colourful rows, mix the dressing in a separate bowl and
drizzle over the plate then toss.

For a vegan twist, use white beans rahter than the chicken.





 

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