We make a rotisserie chicken stretch into several meals at our house, and I am always trying new ways to use the “rest of the story” when I remove all the chicken bits from the bone. If time permits, I also cook the bones and strain the broth to use in other ways. But I always pull the meat away, shredding or chopping as I go. Most of the time I have 3 two cup portions to use or freeze. This salad was a perfect lunch, using 2 cups of leftover shredded rotisserie chicken. This makes 2 generous servings for a lunch entrée.
Chicken, Mandarin, and Pecan Salad
2 cups chopped Romaine lettuce
2 cups shredded cooked chicken
1 hard-boiled egg, peeled and sliced
3 green onions, sliced
1/2 cup chopped pecans
8-10 canned mandarin orange slices
Creamy Lemon Dressing:
1/3 cup mayonnaise
1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt
freshly ground black pepper
Combine all salad ingredients except oranges and toss. Drizzle with Creamy Lemon Dressing, then scatter mandarin slices on top.