Rotisserie Redux
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 pieces of country-style bread, crusts removed, cut into 1" pieces
  • drizzle of olive oil
  • kosher salt and freshly ground black pepper to taste
  • 2 scallions, thinly sliced green parts only
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon Dijion mustard
  • 1 tablespoon mayonnaise
  • 1 small rotisserie chicken, meat pulled from bones and shredded
  • 6 radishes, sliced thin
  • 1 head of bibb lettuce, leaves seperated
  • 2 avocados, pitted and diced
Instructions
  1. Preheat oven to 450 degrees. Toss bread and drizzle of olive oil on a rimmed baking sheet. Season with salt and pepper to taste. Bake until golden and crisp, about 8 minutes. Let croutons cool.
  2. Heat olive oil in a small skillet over medium heat. Cook scallion greens, stirring often, until crisp, about 3 minutes. Add scallions to a large bowl, then whisk in lemon juice, rice vinegar, dijon mustard, and mayonnaise, season with salt and pepper. Gradually whisk in more olive oil until emulsified.
  3. Pour half dressing into a small bowl; set aside. Add chicken, radishes, and croutons into bowl with remaining dressing and toss to coat.
  4. Arrange handful of lettuce and half avocado per plate, season with salt and pepper. Drizzle with reserved dressing, top with chicken salad.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/rotisserie-redux/