Leftover Garlic-Herb Chicken and Carrot Salad

Retrieve the 4 pieces of chicken thighs that were prepared with garlic and herbs on Day 2 from the refrigerator.

Using two forks or your fingers, shred the cold chicken thighs into bite-sized strips, removing and discarding any bones if present.

Wash 3 large carrots under cold running water to remove any debris, then peel off the outer skin using a vegetable peeler.

Using the large holes of a box grater, grate the 3 peeled carrots into a large mixing bowl.

Finely chop 2 tbsp of fresh parsley leaves, ensuring you discard the tough stems.

In a small jar or bowl, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until the dressing is well combined.

Add the shredded chicken and the 2 tbsp chopped parsley to the bowl containing the grated carrots.

Pour the prepared dressing over the salad and use tongs to toss all ingredients together until the chicken and carrots are evenly coated.

Portion the salad into two bowls and serve immediately while cold.