This versatile rotisserie chicken salad is my ultimate dinner hack on busy nights when I have no time to make a meal from scratch. A warm, crusty baguette on the side adds some extra heft to the meal and is great for sopping up leftover vinaigrette!
When I’ve reached my limit for take out and delivery but I still need a quick, semi-homemade meal I pop over the the grocery store and grab a rotisserie chicken, a head of lettuce and a fresh baguette. You really can’t go wrong with this combo!
Once you have the chicken, lettuce and bread this salad couldn’t be easier to make. Simply whisk together a zesty lemon viniagrette, toss in the lettuce and whatever veggies and herbs you have on hand then top with store-bought roasted chicken.
Think of this recipe’s ingredient list as a suggestion. You can really mix and match whatever veggies and herbs you personally love and have on hand.
Looking for more ways to turn a store-bought rotisserie chicken into a whole meal? Check out: Rotisserie Chicken Noodle Soup
Ingredients You’ll Need
Like I mentioned before, you should think of these ingredients more as a jumping off point. This salad can easily take on more ingredients or less depending on what you have on hand.
Step 1. Make the Vinaigrette
Whisk together the dressing in a large bowl thats big enough to hold the entire salad. The fewer dishes the better!
Step 2. Toss the Salad
Add the rest of the ingredients into the bowl and toss until all of the veggies and chicken are evenly coated. Season with salt and pepper. Divide between bowls and serve with toasted baguette on the side.
FAQs and Expert Tips
Rotisserie chicken is a whole chicken that is cooked on a horizontal spit that rotates against an open flame. The chicken cooks slowly and evenly until golden brown. Rotisserie chickens are commonly sold a grocery stores across the US.
The chicken should be marked with a use by date so check for that first. Generally, cooked chicken stays fresh in the refrigerator for 3-4 days after cooking.
Goat cheese is a perfect substitute for feta. You could also use crumbled blue cheese or diced, fresh mozzarella.
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Easy Weeknight Rotisserie Chicken Salad
- 1 small store-bought rotisserie chicken
- 4 heaping cups lettuce like; little gems, butter lettuce or arugula
- 1 large shallot thinly sliced
- 1 English cucumber thinly sliced
- 3 radishes thinly sliced
- 1 c fresh herbs: chives, dill, parsley, cilantro or mint
- 4 oz feta cheese optional
- toasted baguette for serving optional
- 2 tbsp dijon mustard
- 3 tbsp lemon juice
- ¼ c olive oil
- flakey salt and freshly cracked black pepper
- Make the vinaigrette: In a large bowl whisk together the lemon juice and dijon mustard. While whisking, slowly stream in the olive oil. Season with salt and pepper.
- Use clean hands to remove the chicken meat from the bones. You can save the bones to make chicken stock!
- Toss the salad ingredients into the bowl with the dressing. Season with salt and fresh pepper. Divide between bowls and serve with toasted baguette on the side.
- Lettuce: I like a combo of butter lettuce and little gems. When that’s not available I go for arugula. Use what you love and what looks best at the market that day.
- Herbs: any fresh, leafy herbs will work: chives, parsley, cilantro, or mint are perfect. The more variety the better!
- Feta Cheese: substitute: goat cheese
- As long as you keep all of salad components separate these ingredients will stay fresh in the refrigerator for up to five days. Store the dressing in a jar with a tight-fitting lid.