Roast Chicken Salad

I like any Salad with Croutons and this is a good one! It was a perfect use of our leftover Rotisserie Chicken. We will make this again!

Roast Chicken Salad With Croutons and Shallot Dressing

New York Times

 

This bowl of chicken, croutons and greens makes a cool, satisfying summer dinner. Leftover roast chicken with its juices yields the most savory dressing, but leftover fried or poached chicken are also excellent.

 

INGREDIENTS

Yield:3 or 4 servings

 

FOR THE DRESSING

⅓                cup minced red onion or shallots

3                 tablespoons sherry or balsamic vinegar

Salt and freshly cracked black pepper

¼                cup extra-virgin olive oil, more to taste

¼                up minced parsley

 

FOR THE CROUTONS (OPTIONAL)

3                 tablespoons olive oil

2 to 3         cups bite-size bread pieces

 

FOR THE SALAD

10 to 12     ounces leftover roast chicken, skin and bones removed, with any juices that have collected in the container

5 to 6         ounces tender salad greens, like mesclun, Bibb or oak leaf lettuce

2                 ounce chunk Parmesan or aged Gouda or other sharp cheese

 

 

PREPARATION

 

1.    Make the dressing: In a bowl, combine shallots and vinegar and set aside 10 to 30 minutes to soften. Add 2 big pinches of salt and a dozen grinds of black pepper. Whisk in the oil and then the parsley. Taste and add more oil, salt and pepper as needed.

2.    Make the croutons: Gently warm the olive oil in a skillet. When a piece of bread sizzles when dropped into the pan, add all the bread and cook slowly, stirring, until golden brown on all sides. Sprinkle with salt, transfer croutons to a bowl and wipe out the pan.

3.    In the same pan, add the cooled chicken juices (they may have jelled). Don’t worry if your chicken doesn’t have juices; the salad will still be excellent. Add a tablespoon of water to pan and heat juices until smooth and runny. Dice or tear the chicken into bite-size pieces.

4.     In a large bowl, toss the greens well with about ⅔ of the dressing. Taste and add more if needed. Divide greens among 3 or 4 bowls or plates. On top, divide the chicken, then the croutons, then the juices. Using a vegetable peeler, shave 3 or 4 thin, wide slices of cheese on top of each salad. Spoon a little more dressing on top and grind pepper over. Serve immediately.