Grilled Chicken Crunch Salad

I hate letting good leftovers go to waste. After a summer barbecue, I turned the leftover grilled rosemary chicken into a salad for lunch the next day. It was one of those recipes that came together effortlessly and tasted even better than I expected. Now it’s a dish I make on purpose, whether I have leftovers or not.

Yields 6 servings

Chicken

6 garlic cloves, minced

2 sprigs fresh rosemary, finely chopped

¼ cup olive oil

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes

1.3 pounds chicken breasts, butterflied or sliced in half

Salad

1 head romaine lettuce, chopped

1½ cups shredded green cabbage

1½ cups shredded purple cabbage

1 cucumber, diced

1 cup cherry tomatoes, halved

1 large avocado, diced

1 cup crispy chow mein noodles

⅓ cup roasted sunflower seeds

Dressing

½ cup olive oil

2 tablespoons soy sauce

2 tablespoons white vinegar

2 tablespoons sugar

1 teaspoon sesame oil

½ teaspoon garlic powder

¼ teaspoon table salt

¼ teaspoon black pepper

1. In a medium bowl, combine the garlic, rosemary, olive oil, salt, pepper, and red pepper flakes. Add the chicken and toss until evenly coated. Cover and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.

   
   

2. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 2–3 minutes per side, or until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.

   
   

3. While the chicken rests, add the romaine lettuce, cabbage, cucumber, cherry tomatoes, avocado, chow mein noodles, and roasted sunflower seeds to a large serving bowl.

   
   

4. In a small bowl or container, whisk together the olive oil, soy sauce, white vinegar, sugar, sesame oil, garlic powder, salt, and pepper until well combined.

   
   

5. Top the salad with the sliced grilled chicken. Drizzle with the dressing and toss just before serving.