Layered Rotisserie Chicken Salad (Upside-Down Salad)
Layered Rotisserie Chicken Salad (Upside-Down Salad)
Ingredients
For the Dressing (per container)
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon rice vinegar
- 1/2 tablespoon lemon juice
- 1/2 teaspoon Herbs de Provence
- 1 garlic, clove, minced or grated
For the Salad Layers
- 3 cups rotisserie chicken, meat removed from bones, including some skin, chopped into bite-sized cubes
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup red onion, diced
- 4 ounces goat cheese, crumbled
- 1/2 cup Kalamata olives, pitted and diced
- 1 1/2 cups cucumber, diced
- 4 cups arugula, fresh
Instructions
- 1
Prepare the rotisserie chicken by removing all meat and some skin from the bones. Chop the chicken into small, bite-sized cubes. Dice the red onion, halve the cherry tomatoes, pit and dice the olives, and dice the cucumber.
⏱️ 10 min
- 2
For each of the four tall glass or meal prep containers, start by adding the dressing ingredients. Pour 1 tablespoon of olive oil, 1 tablespoon of red wine vinegar, 1 tablespoon of rice vinegar, and 1/2 tablespoon of lemon juice into the bottom of each container. Add 1/2 teaspoon of Herbs de Provence and mince or grate 1 clove of garlic directly into each container.
⏱️ 5 min
- 3
Begin layering the salad ingredients on top of the dressing. Divide the halved cherry tomatoes evenly among the four containers, placing them directly on the dressing. Follow with the diced red onion.
⏱️ 3 min
- 4
Next, add the crumbled goat cheese, distributing it evenly among the containers. Then, add the diced Kalamata olives.
⏱️ 3 min
- 5
Create the protein layer by adding the chopped rotisserie chicken on top of the olives. Press down gently to create a compact layer.
⏱️ 2 min
- 6
Add the diced cucumber as the next layer, followed by the fresh arugula, which will be the top layer. Pack the arugula gently to fill the container.
⏱️ 2 min
- 7
Securely seal the containers and refrigerate until ready to eat. When serving, invert the container over a plate or bowl to allow the dressing to coat all the ingredients as they fall out.
Kitchen Tools
Nutrition Facts (per serving)
Layered Rotisserie Chicken Salad (Upside-Down Salad)
Ingredients
For the Dressing (per container)
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon rice vinegar
- 1/2 tablespoon lemon juice
- 1/2 teaspoon Herbs de Provence
- 1 garlic, clove, minced or grated
For the Salad Layers
- 3 cups rotisserie chicken, meat removed from bones, including some skin, chopped into bite-sized cubes
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup red onion, diced
- 4 ounces goat cheese, crumbled
- 1/2 cup Kalamata olives, pitted and diced
- 1 1/2 cups cucumber, diced
- 4 cups arugula, fresh
Instructions
- 1
Prepare the rotisserie chicken by removing all meat and some skin from the bones. Chop the chicken into small, bite-sized cubes. Dice the red onion, halve the cherry tomatoes, pit and dice the olives, and dice the cucumber.
⏱️ 10 min - 2
For each of the four tall glass or meal prep containers, start by adding the dressing ingredients. Pour 1 tablespoon of olive oil, 1 tablespoon of red wine vinegar, 1 tablespoon of rice vinegar, and 1/2 tablespoon of lemon juice into the bottom of each container. Add 1/2 teaspoon of Herbs de Provence and mince or grate 1 clove of garlic directly into each container.
⏱️ 5 min - 3
Begin layering the salad ingredients on top of the dressing. Divide the halved cherry tomatoes evenly among the four containers, placing them directly on the dressing. Follow with the diced red onion.
⏱️ 3 min - 4
Next, add the crumbled goat cheese, distributing it evenly among the containers. Then, add the diced Kalamata olives.
⏱️ 3 min - 5
Create the protein layer by adding the chopped rotisserie chicken on top of the olives. Press down gently to create a compact layer.
⏱️ 2 min - 6
Add the diced cucumber as the next layer, followed by the fresh arugula, which will be the top layer. Pack the arugula gently to fill the container.
⏱️ 2 min - 7
Securely seal the containers and refrigerate until ready to eat. When serving, invert the container over a plate or bowl to allow the dressing to coat all the ingredients as they fall out.