Easy Weeknight Rotisserie Chicken Salad

a close up image of a salad on a white plate with torn baguette

5 from 2 votes

Easy Weeknight Rotisserie Chicken Salad

This easy rotisserie chicken salad is my ultimate dinner hack on busy nights when I have no time to make dinner from scratch. A warm baguette on the side adds some extra heft to the meal and is great for sopping up leftover vinaigrette!

Prep Time20

Course: dinner, Salad

Cuisine: American, French

Servings:

Calories: 499kcal

Author: Leigh Anderson

Ingredients

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

Dressing

2 tbsp dijon mustard
3 tbsp lemon juice
1/4 c olive oil
flakey salt and freshly cracked black pepper

Instructions

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.

Notes

Ingredient Notes:

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

Storing Leftovers:

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.

Nutrition