When ever I have extra chicken breast I tend to make a salad for lunch. After a while, you feel uninspired, so I thought about what I haven’t done… and I thought about spicy shredded chicken. I make it with chipotle and orange juice. And then I thought: ‘I can do a salad around that!’ so here it is: fresh and healthy. The longest thing is the chicken, which in my case is left over.
Shredded Chicken Salad with Orange and Chipotle dressing
- 1 leftover cooked chicken breast
- 1 cup orange juice
- 2 whole dried chipotle chillis
- 1 tbsp paprika
- 1/4 cup oil
- 2 tbsp white wine vinegar
- 1 cup arugula
- 6 green beans, cut in two
- 1 carrot, cut into strips with a peeler
- 1 satsuma, peeled and segmented
In a small saucepan combine orange juice, satsuma segments, paprika and dried chilis on low heat.
Cook for about 5 minutes while you shred the chicken breast
Add shredded chicken and green beans cook for another 5 minutes
Take chicken and green beans out to drain
In a small bowl combine oil, white wine vinegar and salt.
And the juice you cooked the chicken in a tbsp at a time until you like the taste – for me the mix was half and half. This is your dressing.
In a separate bowl toss arugula, carrot strips, green beans, chicken.
add salad dressing, or if you are taking it to work pack salad dressing separately.
I hope you like it, it is just a little something simple and fresh.