Here, Chickie Chickie: Rotisserie Chicken Chef’s Salad

27 Jun

It’s a bird! (No, it actually is a bird.) It’s a plane! (It’s … just “plane” good? Oif.) It’s … our friend the rotisserie chicken, back for the first of many meals-using-its-chickeny-goodness recipes.

Courtesy of Just imagine a Superman cape photoshopped onto this bad boy.

An earlier post discusses how to shred the meat for mass consumption / multi-recipe-usage — check it out for ideas. I’ll also be posting several other recipes, including quesadillas, an outrageously good cast iron skillet pizza, and more. Stay tuned, my friends.

For now, this Chef’s Salad is a simple summertime dinner, or a nice-size lunch to share with company. It’s also a great way to use up random veggies, cheeses, or lunch meats on your fridge. What up with that.

Oooh-WEE. You know this guy wants some Chef’s Salad.

You’ll need:

  • Shredded meat from a rotisserie chicken (enough to feed 2-4 people; the serving sizes are up to you)
  • Sliced deli cheese (I used provolone, always a classic)
  • A smattering of veggies — I used tomatoes, cucumbers & carrots, but this is a great time to use up other leftovers! I’d also think about:
  • Green beans (quickly blanched, then dropped in an ice bath to stop the cooking process)
  • Broccoli (same process, unless you prefer yours raw)
  • Hard-boiled eggs, diced up
  • Sliced deli meat (I know ham is a classic; perhaps your salad can go meat-lovers-style?)
  • Romaine lettuce (though green leaf, bibb, and even iceberg can work really well)

Here’s what you do:

  • Rinse, pat dry, and tear lettuce leaves into bite-size-ish pieces. You’ll want enough lettuce to cover the bottom of your serving platter. Arrange said leaves along the bottom of your platter.
  • Cut most of your veggies into bite-size chunks. This also applies to hard-boiled eggs, if you’re using them. If you’re adding green beans, keeping them whole has a really nice effect to it. (Almost a salad nicoise, for my fellow French-speakers / Francophiles out there.)
  • Stack 3-4 slices of the deli cheese, and cut them into strips. Do the same with your lunch meat, if you’re using any.
  • If you like, season the shredded chicken by adding a bit of freshly chopped parsley (for color and that tasty clean flavor), a drizzle of olive oil, and a sprinkle of black pepper and a dash of garlic salt. Short, sweet, and to the point.
  • Arrange each individual item in a “stripe” that crosses your platter. You should end up with a downright aesthetically pleasing series of rows of your favorite ingredients. 
  • Serve with your Homemade Croutons, and whatever dressings you like. I’d try a simple drizzle of red wine vinegar and olive oil, or an easygoing Italian (like me! Haha, and we’re done with the jokes now). Can’t beat it.

Salad noms. The diced carrots add some cute color, no?


One Response to “Here, Chickie Chickie: Rotisserie Chicken Chef’s Salad”


  1. Here Chickie Chickie: Chipotle-Lime Chicken Quesadillas « galley kitchen gal - June 29, 2012

    […] on shredding your chicken, click here. If you’d like to revisit our Chef’s Salad, click here. This one’s a pretty simple Chipotle-Lime Chicken Quesadilla, where the meat gets most of its […]

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