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Bon Appétit

Rotisserie Chicken Salad with Charred Scallion Dressing

4.8

(5)

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Alex Lau

A hearty, healthy recipe that’s halfway done before you even start cooking. Choose a rotisserie chicken that's heavy for its size—that means it's usually juicier.

Recipe information

  • Yield

    4 servings

Ingredients

5

ounces country-style bread, crusts removed, torn into 1-inch pieces

10

tablespoons extra-virgin olive oil, divided

2

scallions

Kosher salt, freshly ground pepper

2

tablespoons fresh lemon juice

2

tablespoons unseasoned rice vinegar

1

tablespoon Dijon mustard

1

tablespoon mayonnaise, preferably Hellmann’s (Best Foods)

1

small rotisserie chicken, meat pulled from bones and shredded

6

radishes, trimmed, cut into wedges

1

head of Bibb lettuce, leaves separated

1

avocado, sliced, divided

Preparation

  1. Step 1

    Preheat oven to 450°. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8–12 minutes; let croutons cool.

    Step 2

    Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.

    Step 3

    Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.

    Step 4

    Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.

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Reviews (5)

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  • I love this salad and how simple it is, and how vibrant the flavors are. Green onions are a regular addition to a lot of our meals so this was perfect for us. I occasionally add other ingredients if I have them on hand, like cucumber or celery. I use an immersion blender to thicken the dressing, too.

    • Janine

    • Bay Area, California

    • 9/13/2023

  • Can't believe this only has 5 ratings! This recipe is an easy and amazing salad; perfect for a quick weeknight meal. My wife is NOT a fan of green onions in most scenarios but really enjoys this salad. The charred scallions, lemon, and mustard really round out the dressing so that it isn't an oniony punch in the face. Only change I make is cutting the radishes into slices. Any lettuce is great but I prefer something with some crunch. Weeknight staple for sure.

    • Taydawg

    • Denver

    • 7/24/2023

  • Wow! Excellent! We added tomatoes and blue cheese and it was great.

    • Sarah

    • Denver

    • 4/4/2023

  • A great solution for a simple weekday dinner salad. We substituted boston lettuce for bibb lettuce. The recipe would benefit from the inclusion of more crunchy vegetables (eg. cucumbers, carrots etc.).

    • Gustavo Pacheco

    • Charlottesville, VA

    • 12/29/2020

  • This recipe has everything I want in a salad: crunch, tang, creaminess, heartiness and avocado! Adding it to permanently to my repertoire.

    • Anonymous

    • Durham, NC

    • 1/4/2018

  • Delicious! Everyone loved it. Nice change from holiday food.

    • Anonymous

    • Seattle

    • 11/30/2017