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Author Notes: With just under a cup of leftover cooked chicken or fish from dinner, you can make a great refreshing salad for lunch the next day. —Sagegreen
- 6 ounces cooked chicken, salmon, tuna, or swordfish
- 1/8 cup fresh blueberries
- 4 tablespoons spearmint leaves, rolled and snipped
- 1/2 cup shredded red cabbage
- 1/2 cup shredded green cabbage
- 1 tablespoon orange zest (valencia)
- 2 teaspoons lime zest
- 1/8 cup toasted almonds
- 3 tablespoons feta cheese, crumpled (can be left out if nondairy version desired)
- 2 tablespoons jicama, julienned
- 1 tablespoon chopped parsley
- 1 tablespoon scallion, sliced
- 1 tablespoon red onion, chopped
- 2 teaspoons fresh ginger, grated
- 5 tablespoons Extra virgin oliveoil
- 1 tablespoon fresh orange juice (valencia)
- 1 tablespoon fresh lime juice
- 1 tablespoon champagne vinegar
- pinch of salt-pink Himalayan if you have it
- fresh ground pepper-pink if you have it, to taste
- dab of dijon mustard (just under a teaspoon)
- dab of acacia honey
- wedges or slices of citrus for garnish
- sprig of spearmint for garnish
- red cabbage leaves optional for individual salad portions
- Assemble all the salad ingredients in a bowl (everything up until the olive oil).
- Starting with the olive oil begin whisking all the next ingredients together for the dressing, reserving the garnishes.
- When ready to serve, dress the salad.
- Garnish with citrus and mint. Serve on a red cabbage leaf if desired.
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best Swordfish Recipe