I first made this salad two years ago, and I have never forgotten it. Every time I roast a chicken, it is in the back of my mind, and now, with any luck, it will be in the back of yours too. It’s a delicious way to dispose of leftover chicken, but it’s also tasty enough to warrant roasting one to begin with. In fact, that’s exactly what I did this weekend: I roasted the bird on Friday, ate a couple of pieces, and then socked away the rest for salads on Saturday and Sunday. It was heaven, and since Brandon doesn’t eat meat, I got to hog it all for myself. [Oink, oink!] Something tells me that, so long as arugula is available, there will be several more weekends like this.
Before you begin, a couple of notes. First, I have left the quantities somewhat vague. This salad is very malleable, so feel free to play with ratios of various ingredients. But be sure, if you can, to start with all ingredients at room temperature.
