I really enjoy this salad, and even more than that, I love when recipes call for rotisserie chicken. This is a fancy way to jazz up rotisserie chicken with a homemade dressing and homemade croutons, all on a bed of bibb lettuce with radishes and avocado. The inspiration for this came while flipping through a magazine on lazy Saturday morning.
THE MINIMALIST RECIPE | ROTISSERIE REDUX
Rotisserie Redux
Prep time
Cook time
Total time
Author: Dara Boxer
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
- 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.
- 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.
- Pour half dressing into a small bowl; set aside. Add chicken, radishes, and croutons into bowl with remaining dressing and toss to coat.
- Arrange handful of lettuce and half avocado per plate, season with salt and pepper. Drizzle with reserved dressing, top with chicken salad.