A Series of Salads: Rotisserie Chicken

Day 5 of the Social Distancing Experiment here. My to-do list now includes purging my closet, reorganizing my kitchen, and cleaning out my fridge. Having a baby has made me highly efficient though, so that should take all of about 3 hours. I’m going to try in my forthcoming posts not to even reference the ‘rona since it seems to be all we hear about now.

Today’s edition of the salad series is a chicken salad using a store-bought rotisserie chicken. I’ve tried to rewrite that previous sentence too many times to avoid using ‘chicken’ twice, but it’s not happening. I guess I could have said, today’s salad is a store-bought rotisserie chicken salad, but even that is off. I kept that sentence in anyway. Nice writing be damned.

For this, you will need:

  • One rotisserie chicken (cooled so that it doesn’t instantly wilt the greens) with the meat pulled from bones and nicely shredded. I did not include the skin in this.
  • Boston lettuce – one head with leaves torn into manageable bites
  • Radishes (I had about 6 or 7 left in the bag and sliced them thinly)
  • Loaf of crusty white bread on its way out – torn into 1/2 inch pieces and tossed with 2 tbsp olive oil, and salt and pepper to taste
  • Green onions – about 4 or 5 sliced thinly

Dressing Ingredients:

Realistically, you could use a pre-made dressing of your choice to really clear out the fridge, but I made my dressing using:

  • 1/3 cup of olive oil
  • 2 tbsp lemon juice
  • 2 tbsp rice wine vinegar
  • 1 tbsp mayo
  • 1 heaping tbsp of grainy mustard, a standard dijon would suffice
  • Salt to taste
  • Pepper to taste

Note: All the quantities are guesses, since I didn’t measure and really only eye-balled as I was going.

Heat your oven to 400F and place your pieces of bread or would-be croutons on a baking sheet. Bake them for about 10-15 minutes, until they’re golden and crispy, not browned. Let them cool.

Combine all your salad ingredients, except for the chicken. In a separate bowl toss your shredded chicken with half of the dressing. After it’s nicely coated, add it to the salad and you can either then add the rest of the dressing, or if you’re serving this to someone else, let them control the salad to dressing ration on their plate. Personally, I like to control my salad to dressing ration, but you do you! You are your own salad dressing control board.

That’s it! Save this one for when we’re all allowed to congregate again and can easily acquire a rotisserie chicken. It’s super easy and took me all of about 15 minutes from start to finish. It barely registers on the hassle scale. I mean, I should really quit the hassle scale for the time being. What else could you be doing?! Reorganizing your linen closet, I guess.


Now stay in your houses or an angry baby will come and find you.


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