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Rotisserie chicken, crispy red potatoes and flavorful roasted mushrooms sit atop a bed of nutritious greens. This salad is the perfect excuse to use leftover rotisserie chicken.
Ingredients
Scale
- 1 package Side Delights Steamables Red Potatoes, cooked according to package instructions and cooled
- 1 tablespoon vegetable oil
- 2 cups rotisserie chicken, shredded
- 16 ounces white button mushrooms, roasted (see below)
- 8 ounces baby spinach
- ¼ cup red onions, thinly sliced
- 4 tablespoons pesto
- 4 tablespoons grated Parmesan cheese
Roasted Mushrooms:
- 1 tablespoon vegetable oil
- 16 ounces white button mushrooms, halved
- Salt and pepper, to taste
Instructions
Roasted Mushrooms:
- Preheat oven to 375 degrees F. Toss mushrooms in vegetable oil and season with salt and pepper.
- Spread mushrooms onto baking sheet and roast for approximately 20 minutes.
Salad Instructions:
- Cut potatoes into quarters. In a non-stick skillet over medium-high heat, warm oil. Add potatoes and cook until crispy and golden brown on all sides. Add chicken and cook until warm.
- Then add the mushrooms and spinach to the skillet and cook until the spinach is just wilted.
- Divide ingredients among four plates. Top with sliced red onion, a dollop of pesto and Parmesan cheese.
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