When I’ve got leftovers or small amounts of this or that to use up and I’m doing everything in my power not to waste food (or make that extra trip to the market), I generally turn to a few tried and true options: eggs and toast accompanied by some kind of sauce or veggie, a rice/grain bowl or a big chopped salad. I could probably eat these three meals on a continuous loop, because within each meal, there are enough variations to satisfy my craving for diverse flavors and textures.

The chopped salad may be my favorite “back pocket” meal for summer because the produce is so lovely at this time of year and the desire for something lighter is often the preference.

To make this salad feel a bit more substantial, just increase the ratio of protein and croutons to vegetables, or serve this as a companion to a simple soup if you’re not a salad-as-dinner type of person.

I love mustard in general, because of its bite and boldness. This dressing is one I’ve tweaked and tinkered with over the years to use on salads, as well as a dipping sauce for chicken, salmon or tofu. I find mustard and chicken to be a particularly great pairing, so this salad is an ideal option for that last bit of leftover rotisserie chicken.

If I have any advice on making this type of salad really sing, it’s to go bold: Use an assertive amount of bright-tasting herbs. Keep the the size of all the components chunky, so you get big crunchy bites. And use the dressing recipe as your starting point, tasting and adjusting with more mustard, lemon, vinegar or salt until you have something that really excites your tastebuds.

In place of the cup each of cucumber, tomatoes and bell peppers, you can use any combination of vegetables you like or have on hand. For maximum crunch, try cucumber, radish, bell pepper, carrot, celery, sugar snap peas, quickly blanched green beans or broccoli. Good options at the less-crunchy end of the vegetable spectrum include avocado, zucchini, tomatoes or corn.

This recipe generously serves two people. If this is more than you are likely to consume in one sitting, toss and dress the salad portion by portion, keeping the rest of the prepped ingredients chilled to enjoy later. The dressing portion of the recipe makes about ½ cup. Scale that up if you like a more generously dressed salad.

Chunky Chopped Salad with Rotisserie Chicken and Mustard Dressing

Serves 2 or more

Ingredients

2 to 3 large slices rustic bread, such as sourdough, cut or torn into ½-inch cubes

2 to 3 tablespoons oil for toasting the croutons

2 to 3 cups cooked chicken, cut into ½-inch cubes

2 to 3 cups green cabbage, cut into ½-inch wide strips, then into bite-sized pieces

1 cup cucumber, cut into ½-inch cubes

1 cup tomatoes, cut into ½-inch cubes

1 cup red, yellow or orange bell peppers, cut into ½-inch cubes

Big handful fresh cilantro, coarsely chopped

Salt and pepper to taste

Dressing

1½ tablespoons dry mustard, such as Coleman’s

2 tablespoons rice vinegar

Juice of 1 lemon, or more as desired

1 teaspoon toasted sesame oil

1 teaspoon chicken bouillon paste, such as Better than Bouillon, optional

Pinch of sugar, to taste

Salt and lots of cracked black pepper, to taste

1/3 cup oil

Directions

Toss the bread cubes with oil and season with a pinch of salt. Toast in a pan over medium-high heat until deeply golden, 5 to 7 minutes, or on a sheet tray in a 375-degree oven for about 15 minutes. If you are using the pan method, it’s important to watch the croutons closely, as they have a tendency to go from golden to burned rather quickly.

Prep the remaining salad ingredients: the chicken, vegetables and cilantro. To maximize the crunch factor, keep the chicken, crunchy vegetables, softer/juicer vegetables and herbs separate and chilled until ready to assemble and serve.

In a small bowl, combine the dry mustard, rice vinegar, fresh lemon, sesame oil, bouillon paste, sugar, salt and pepper. Gradually whisk in the oil until well combined and emulsified. (Instead of whisking, you can vigorously shake dressing ingredients in a tightly-sealed mason jar.) Taste and adjust seasoning with salt, pepper or a touch more of the other ingredients as preferred. Set aside.

When ready to serve, toss together the chilled chicken, vegetables and herbs. Toss with dressing and finally, add in the croutons and toss again. Season with a bit more cracked pepper and serve immediately.

Stacie Dong is a San Francisco-based food writer.