Today’s lunch made the best of a leftover rotisserie chicken and was as easy breezy as it comes to throw together.
Here’s what I used:
About 1/2 of a rotisserie chicken (shredded and coarsely chopped)
3 celery stalks (chopped)
2 radishes (chopped)
1/3 cup of basil pesto (store bought is fine, but making your own is better)
Salt & Pepper to taste
Applewood smoked gouda cheese (so delicious, but you can sub for your cheese of choice)
2 small rosemary stems (take all the leaves off and discard the stems)
Throw all your chicken, celery, radishes, and pesto into a bowl (no particular order) and start mixing together until evenly coated. A pinch of salt and/or pepper can be added, as you deem appropriate for your palette. Refrigerate for about an hour to let all the flavors settle.
Plate away with a couple scoops on a vibrant bed of red cabbage leaves. It’s like serving lunch in a flower! You could also use lettuce, chard, kale or just eat by itself. This works well with any kind of bread, but I like to keep the carbs to a minimum. Grate some cheese over top and sprinkle your rosemary leaves for an extra bite of herbal goodness. Wrap it up, and eat it up! I love the crunch of the cabbage leaves with this salad. The flavor variety is superb but not overwhelming. Some fresh avocado would also be great with this wrap.
Enjoy! Here’s to a Saturday lunch spread done right!