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Kalyn's Kitchen

Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing

This delicious Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing is the perfect way to use leftover grilled chicken or rotisserie chicken! And this tasty salad is low-carb,  low-glycemic, and gluten-free. Use the Salads Index to find more recipes like this one!

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Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing found on KalynsKitchen.com

No matter what time of year you come to my house, you’ll often find leftover grilled chicken or rotisserie chicken in the fridge, and this Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing is one of my favorite ways to use it. There are endless ingredients that work in a chopped salad with chicken and Cafe Rio Style Creamy Tomatillo Dressing, but I’m partial to radishes in this salad, and for me, cilantro is also a must.

I ate the salad you see in the photo sitting on my new deck looking out over the garden, and thinking to myself that leftovers don’t really get any better than this! And if you’d like to cook some chicken on the weekend and cut up lettuce and radishes, the fixings for this salad are perfect to make for Weekend Food Prep!


Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing found on KalynsKitchen.com

I realize you don’t need instructions on chopping lettuce, but I always slice the lettuce and then chop. I like to chop the lettuce and cilantro, and then mix them together and wash in the salad spinner. My preference is about 3/4 lettuce and 1/4 cilantro for a salad like this, but leave out the cilantro if you’re not a fan. Of course, the Cafe Rio Style Creamy Tomatillo Dressing is the most essential ingredient, and that’s always a great thing to have in the fridge.

Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing found on KalynsKitchen.com

I love radishes, especially when they’re cut into these half-moon shapes. The gentle bite of radishes goes perfectly with the Cafe Rio Style Creamy Tomatillo Dressing. Cut up desired amount of leftover grilled chicken or rotisserie chicken. Tomatoes are definitely optional, but they’re very good in the salad if you happen to have some on hand. (I eat this salad year round, but I rarely use tomatoes in the winter.)When you’re ready to make a salad, layer chopped lettuce (with or without cilantro), chopped chicken, radishes, tomatoes (if using) and drizzle on a generous amount of dressing!

Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing found on KalynsKitchen.com

More Salad Ideas for Leftover Chicken:

20 Low-Carb Beat-the-Heat Chicken Salads to make with Rotisserie Chicken ~ Kalyn’s Kitchen
Paleo Thai Cashew Chicken Salad ~ Lemons for Lulu
Chicken Salad with Mustard, Hearts of Palm, and Olives ~ Kalyn’s Kitchen
Kale Waldorf Chicken Salad with Cashew Avocado Mayonnaise ~ Foolproof Living
Low-Carb Southwest Chicken Salad with Chipotle Ranch Dressing ~ Kalyn’s Kitchen
Wendy’s BBQ Ranch Chicken Salad Copycat Recipe ~ CopyKat Recipes

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing

This salad is the perfect way to use leftover grilled chicken or rotisserie chicken!

Ingredients:

Ingredients:

  • 1 head romaine lettuce, chopped and washed in salad spinner
  • 1/2 bunch cilantro, chopped and washed in salad spinner
  • 6 radishes, cut in half moon slices
  • 10 cherry tomatoes, cut in half
  • 1 cup diced cooked chicken (1 grilled chicken breast is perfect for two salads)
  • about 1/4 cup Cafe Rio Style Creamy Tomatillo Dressing

Other optional Ingredients you might add:

  • grated Monterey Jack or cheddar cheese
  • guacamole
  • black beans,
  • chopped red bell pepper
  • sliced green onion
  • chopped red or green cabbage
  • black olives, cut in half
  • chopped jicama

Directions:

  1. Make Cafe Rio Style Creamy Tomatillo Dressing and let it chill while you prep other ingredients.
  2. Chop lettuce and cilantro and wash in the salad spinner if needed.
  3. Slice radishes, cut up leftover chicken, and cut up tomatoes (if using).
  4. Layer the lettuce/cilantro mixture, chicken, radishes, and tomatoes in a salad bowl and drizzle with a generous amount of dressing.

Notes:

You can adjust amounts and ingredients for the number of salads you want to make. This is a great salad to prep dressing, chicken, lettuce, cilantro, and radishes on the weekend and assemble salads during the week. Cut tomatoes right before you serve the salad.

This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Suggestions:
This Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing is perfect for any phase of the South Beach Diet or any type of low-glycemic or low-carb eating plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    22 Comments on “Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing”

  1. This is a great dressing for cilantro lovers, but I think it would be good even without the cilantro. Sam and Lydia, glad you like it.

  2. YUM! I bet the cilantro gives it such a great taste!