I made this up about 5 years ago to use up some leftover baked chicken, and now it’s one of our favorite spring-time meals. It’s light, refreshing, and totally satisfying. I usually make this on Saturday or Sunday morning, if we’re planning to be out in the yard all day, doing Spring prep, planting, or cleanup. Too tired to cook by the end of the day, so I just bring this out of the fridge and dish it into salad bowls. Cold, crunchy, savory, and full of replenishing protein!