This is a simple salad you can  adapt to what you prefer or have available. It is perfect for left over roast chicken. I love to have these Spring Salads with Roast Chicken once the weather becomes warm and the sun shines with purpose. They are easy to put together and highly adaptable. So, make it yours.

• Roast chicken (leftovers)
• Cucumber
• Tomatoes
• Mozzarella (or feta)
• Olives (I prefer black olives for salads)
• Lamb’s Lettuce (or other young lettuce)
• Sundried tomatoes
• Black beans in a sweet tomato based sauce

The Dressing

• Yogurt
• Dried oregano
• olive oil
• white vinegar
• Pesto Genovese
• Salt
• Black pepper

The method is quite simple.

Begin by shredding the chicken to the desired size. I like to go fairly thin with the shredding so it is easier to scoop up with a fork. Place it in a bowl that you make your salad in. Then cut the other ingredients to you preferred size. I enjoy odd shapes but with a simalr size of each ingredient in general. I feel that bot size pieces make for a better salad and you get to have more of each ingredient in one bite. In this particular salad I did leave the olives whole. That depends on how much time I want to spend on the olives. Go for whatever makes you happy. palce all the ingredients in your bowl, then move onto the dressing.

The dressing is a similar scenario. It is what you want it to be. The main base of the dressing is yogurt. A plain yogurt, if possible, a thicker yogurt. Add all of the components on a small bowl or glass and mix it together. Taste to see if you need to add any more of the components to get it to a taste that you enjoy.

Mix it all together in the large bowl and serve. Salad is always great with some kind of yummy bread. Flat bread is a great option as you can make yourself little wraps as you go. Eat it alone or with other people. It is simply a tasty spring salad best on a hot day.