Rotisserie Chicken Salad
This Rotisserie Chicken Salad is a fresh, hearty, and incredibly easy meal that comes together in under 20 minutes using tender shredded rotisserie chicken, crisp romaine, colorful vegetables, and a bright lemon-Dijon vinaigrette.It is perfect for a quick weeknight dinner, a satisfying packed lunch, or a healthy meal prep option that keeps beautifully throughout the week.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Chef's knife and cutting board
- Salad tongs
Ingredients
- 3 cups rotisserie chicken, shredded mix of white and dark meat
- 4 cups romaine lettuce, chopped washed and thoroughly dried
- 1 cup cherry tomatoes, halved
- 1 English cucumber, sliced
- 1/4 cup red onion, thinly sliced soak in cold water for milder flavor
- 1 large avocado, diced ripe
- 1/3 cup Parmesan cheese, shredded
- 1 cup croutons store-bought or homemade
- 3 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- salt and black pepper to taste
Instructions
- Remove the skin from the rotisserie chicken and pull the meat apart into bite-sized shreds using two forks or your hands. Aim for a mix of white and dark meat for the best flavor and texture.
- In a small mixing bowl, combine the olive oil, freshly squeezed lemon juice, Dijon mustard, and minced garlic. Whisk vigorously for about 45 seconds until the dressing is fully emulsified and slightly thickened. Season generously with salt and black pepper.
- Halve the cherry tomatoes, slice the cucumber, thinly slice the red onion, and dice the avocado. Pat the washed romaine completely dry with paper towels or use a salad spinner to remove all moisture.
- Add the chopped romaine to a large mixing bowl. Arrange the cherry tomatoes, cucumber slices, red onion, and diced avocado on top of the greens in sections for a visually appealing presentation.
- Scatter the shredded rotisserie chicken evenly over the top of the vegetables, distributing it generously across the entire salad.
- Drizzle about two thirds of the dressing over the salad and toss gently using salad tongs, being careful not to mash the avocado. Taste and add more dressing as needed. Adjust seasoning with additional salt and pepper.
- Top the salad with shredded Parmesan and croutons immediately before serving to keep them crisp. Serve right away for the best texture and flavor.
Notes
Dress the salad only when ready to serve to prevent wilting. For meal prep, store all components separately and dress individual portions daily. Shredded chicken can be frozen in zip-lock bags for up to 2 months. To mellow raw red onion, soak slices in cold water with a pinch of sugar for 10 minutes before adding. Toss diced avocado in a little lemon juice to slow browning if prepping ahead. For a gluten-free version, substitute gluten-free croutons or use toasted pepitas for crunch.