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Epicurious
Bon Appétit

Rotisserie Chicken Salad with Charred Scallion Dressing

By Adam Rapoport

4.9

(18)

Image may contain Food Salad Cutlery Fork Plant Lunch Meal and Dish
Photo by Alex Lau

A hearty, healthy meal that’s halfway done before you even start cooking.

Recipe information

  • Yield

    4 servings

Ingredients

5 ounce country-style bread, crusts removed, torn into 1" pieces
10 tablespoons olive oil, divided
2 scallions
Kosher salt, freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoons Dijon mustard
1 tablespoons mayonnaise, preferably Hellmann’s (Best Foods)
1 small rotisserie chicken, meat pulled from bones and shredded
6 radishes, trimmed, cut into wedges
1 head of Bibb lettuce, leaves separated
1 avocado, sliced, divided

Preparation

  1. Step 1

    Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8–12 minutes; let croutons cool.

    Step 2

    Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.

    Step 3

    Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.

    Step 4

    Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.

TagsSaladAmericanChickenPoultryScallionOnionRoot VegetableVegetableLettuceLeafy GreensAvocadoRadishLemonCitrusFruitMainDinnerLunchBrunchNut FreeEasyWeeknight MealsRoastBon Appétit

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