Chicken Cheeseburger Salad

While there’s little like a well-made chicken cheeseburger, a salad made from leftovers (or cooked just for this) will make you wish you grilled them more often. Get the burger buzz without the bun! Buy chicken burgers, cook them and add some cheese; make my green chile chicken cheese burgers; or use the easy recipe in the COOK’S NOTES. I leave off ketchup intentionally, though I’ll close my eyes if you add a little with the yellow mustard at the end.

Serves 2

Ingredients

1 tablespoon red wine vinegar-can sub apple cider vinegar
Minced garlic clove
Generous pinch each: salt, pepper, and crushed red pepper
1 tablespoon Dijon-style or whole grain mustard
2 tablespoons extra-virgin olive oil
6 cups mixed salad greens, your choice
1/4 cup each: or more to taste: sliced red onion; chopped hamburger dill pickle slices or pepperoncini; sliced carrot; and sliced celery
Large ripe tomato, diced
Large ripe avocado- peeled, pitted, and diced
2 chicken cheeseburgers-cut into 1-inch pieces
Yellow mustard for garnish

Instructions

In a large bowl, stir together the red wine vinegar, garlic, salt, pepper, and crushed red pepper. Let sit for several minutes to dissolve salt. Whisk in first the mustard and then the olive oil until emulsified (creamy) to make the vinaigrette.
On top of the vinaigrette, add the greens, vegetables, and chopped chicken cheeseburgers. Toss well. Taste and adjust seasoning and add more salt, pepper, crushed red pepper, or vinegar as needed. Taste again. Drizzle with yellow mustard and serve immediately. Not suitable for leftovers.

Notes

COOK’S NOTES: To make 2 easy chicken burgers, use your very clean hands or a wooden spoon to mix together well: ½ pound ground chicken; ½ teaspoon salt; ¼ teaspoon each: pepper, thyme, and sage; and a pinch of ground cayenne. Divide evenly into two and pat into two patties. Cook in a greased skillet or stovetop grill for about 4 minutes on each side (add a piece or two of your choice of cheese after flipping) or until instant read thermometer reads 165 F or above. There should be no pink remaining in the burger. Let rest for two minutes before cutting into 1-inch pieces for salad.
Copyright Alyce Morgan, 2025. All rights reserved.