Leftover Lemon-Herb Chicken Salad

Wash 4 cups of mixed greens under cold water and dry thoroughly using a salad spinner or clean kitchen towels.

Wash 1 cup of cherry tomatoes and slice each tomato in half lengthwise.

Wash 1 medium cucumber, peel if desired, and slice into 1/4-inch thick rounds.

Remove the cold leftover chicken thighs (4 pieces) from the refrigerator and slice them into 1/2-inch thick strips against the grain.

In a small bowl or glass jar, combine 2 tbsp balsamic vinegar, 3 tbsp olive oil, 1 tsp honey, 1 tsp dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper.

Whisk the dressing ingredients vigorously or shake the jar until the mixture is thick and fully emulsified.

In a large mixing bowl, combine the 4 cups of dried mixed greens, the halved cherry tomatoes, and the sliced cucumber.

Drizzle 2 tbsp of the prepared balsamic vinaigrette over the vegetables and toss gently to coat.

Divide the dressed greens and vegetables between two large plates.

Top each salad with the sliced cold chicken thighs and drizzle the remaining vinaigrette over the chicken before serving.