While cooking a big summer grilling story, we had leftover grilled meat galore. So we gave it a new life in main-dish salads for our Test Kitchen lunches. The dressing is a cinch to customize, depending on what you have on hand--and so is the salad itself: Use whatever grilled meat, vegetables, and greens you like.

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Credit: Annabelle Breakey; Styling: Fanny Pan

Recipe Summary

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Make dressing: In a large bowl, combine oil, vinegar, garlic, salt, and pepper. Stir in thyme and cilantro, if using. Add paprika if you like.

  • Make salad: Set aside 1/2 cup dressing. Toss the rest in a large bowl with chicken. Let stand 10 minutes. Add vegetables and salad greens and toss with as much of the reserved dressing as you like.

Nutrition Facts

385 calories; calories from fat 58%; protein 29g; fat 26g; saturated fat 4.2g; carbohydrates 11g; fiber 3.8g; sodium 619mg; cholesterol 72mg.