Description
A fresh and satisfying Rotisserie Chicken Salad featuring tender shredded chicken, crisp mixed greens, vibrant vegetables, and a tangy homemade lemon Dijon dressing, perfect for a quick and healthy meal.
Ingredients
Scale
For the Salad:
- 2 cups mixed greens or baby spinach
- 1 1/2 cups shredded rotisserie chicken (white or dark meat)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup cucumber (sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup shredded carrots (optional)
- 1/4 cup avocado (sliced; optional)
- 1/4 cup croutons or toasted nuts for crunch (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Prepare the Chicken: Remove the skin from the rotisserie chicken if desired, and shred the meat into bite-sized pieces. Use both white and dark meat for a balance of flavor and texture.
- Prepare the Vegetables: Wash and dry the mixed greens or spinach. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Shred the carrots if using, and slice the avocado just before assembling the salad to keep it fresh.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and black pepper. Taste and adjust the seasoning as needed.
- Assemble the Salad: In a large salad bowl or serving platter, layer the mixed greens as the base. Arrange the shredded chicken, cherry tomatoes, cucumber, red onion, shredded carrots, and avocado slices on top.
- Add the Dressing: Drizzle the dressing over the salad and gently toss to combine, ensuring all the ingredients are evenly coated.
- Garnish and Serve: Sprinkle the salad with croutons or toasted nuts for added texture and flavor if desired. Serve immediately, and enjoy this fresh and satisfying meal.
Notes
- For best flavor and texture, shred the rotisserie chicken fresh and remove the skin if a leaner salad is preferred.
- Slicing the avocado just before serving prevents browning and keeps the salad looking fresh.
- Croutons or toasted nuts add a delightful crunch to the salad; choose according to your preference or dietary needs.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
- This salad is versatile: feel free to swap mixed greens with kale or arugula.
