Saturday morning the mercury was climbing quite rapidly. The idea of a hot Shabbat lunch didn’t sound too appealing. Cold salad using leftover roast chicken, leftover grilled ears of corn and some fresh pico de gallo seemed like a more refreshing idea. This salad needs no oil, is dairy-free, gluten free and very low calorie.
Serves 3 to 4
1 box of prewashed Romaine lettuce hearts, slice in ribbons
3 cups of leftover shredded roast or barbecue chicken
2 ears of grilled corn kernels
Pico de Gallo
3 large tomatoes, small dice
1 Jalapeño chili, minced, no seeds
1/ 2 medium onion, small dice
1/ 2 cup washed, dried, and chopped fresh cilantro
1 ripe avocado, slices or cubes
2 limes, juiced
Sea Salt to taste (optional)
10 corn tortilla chips
Place sliced romaine in a large salad bowl. Add chicken and corn kernels. In a separate medium bowl, combine pico de gallo ingredients, tomatoes, chili, onion, and cilantro. Season pico de gallo with salt if you like and dress with fresh lime juice.