Summer Rotisserie Chicken Salad (Print)
Crisp greens, rotisserie chicken, fresh veggies, and lemony dressing for a vibrant summer plate.
# Ingredients:
→ Salad Base
01 -
2 cups shredded rotisserie chicken
02 -
4 cups mixed greens (spinach, arugula, romaine)
03 -
1 medium cucumber, thinly sliced
04 -
1 cup cherry tomatoes, halved
05 -
0.5 red onion, thinly sliced
→ Dressing
06 -
3 tablespoons extra virgin olive oil
07 -
2 tablespoons freshly squeezed lemon juice
08 -
1 tablespoon Dijon mustard
09 -
Salt and pepper to taste
# Steps:
01 -
Shred rotisserie chicken into bite-sized pieces and set aside.
02 -
Rinse and thoroughly dry mixed greens. Arrange greens in a large bowl with sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
03 -
In a small bowl, whisk extra virgin olive oil, lemon juice, Dijon mustard, salt, and pepper until fully emulsified.
04 -
Pour vinaigrette over salad ingredients and gently toss until all components are evenly coated.
05 -
Transfer salad to serving plates and serve immediately for optimal freshness.
# Notes:
01 -
For best flavor, use rotisserie chicken that is freshly cooked and still slightly warm. The salad can be prepared in advance, but add the dressing just before serving to maintain crispness.