Rotisserie Chicken Salad with Charred Scallion Dressing
A fresh and satisfying salad featuring shredded rotisserie chicken, homemade croutons, and a unique charred scallion dressing, served on a bed of Bibb lettuce with creamy avocado and crisp radishes.
Ingredients
- •5 ounce country-style bread, crusts removed, torn into 1" pieces
- •10 tablespoons olive oil, divided
- •2 whole scallions
- •to taste Kosher salt, freshly ground pepper
- •2 tablespoons fresh lemon juice
- •2 tablespoons unseasoned rice vinegar
- •1 tablespoons Dijon mustard
- •1 tablespoons mayonnaise, preferably Hellmann's (Best Foods)
- •1 whole small rotisserie chicken, meat pulled from bones and shredded
- •6 whole radishes, trimmed, cut into wedges
- •1 head head of Bibb lettuce, leaves separated
- •1 whole avocado
- •sliced
- •divided
Cooking Instructions
- 1.
Preheat oven to 450°F. 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.
12 min
- 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.
8 min
- 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.
5 min
- 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.
5 min
