I make a roast-chicken salad with peaches, mango or papaya and a bright citrus vinaigrette. I sometimes flavor my vinaigrettes with Chinese, Thai or Indian seasonings. Mexican flavors work well, like coriander, raw or roasted hot peppers and lime juice, that add zip to my turkey and chicken salads. The slightly spicy dressing is a perfect complement for beef and lamb as well as turkey. You can try the same with the green Yemenite s'hug - simply stir a bit into your favorite salad dressing.
Salads can make use of leftover roasted meats or chicken.
Many of them benefit from being prepared in advance, as the meats acquire a better flavor from being marinated in the vinaigrette. Cooked green vegetables, however, such as green beans and snow peas, lose their bright color after prolonged contact with the vinegar or lemon juice in the dressing and therefore are best mixed in just before serving time. Salad greens, of course, are best added at the last moment so they remain crisp. Frozen snow peas are fine. To save time, you can buy roast beef at a delicatessen instead of roasting your own.