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Rotisserie Chicken Salad with Charred Spring onion Dressing

Rotisserie Chicken Salad with Charred Spring onion Dressing

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This rotisserie chicken salad with charred spring onion dressing is a sophisticated way to elevate leftover roast chicken into a high-protein meal. The dish balances the crunch of homemade croutons and peppery radishes with the creamy texture of ripe avocado and soft Bibb lettuce. What truly sets this recipe apart is the dressing, which uses scorched spring onion greens to provide a deep, smoky flavour that complements the bright acidity of lemon and Dijon mustard.

Ideal for a nutritious lunch or a light evening meal, this salad is as practical as it is flavourful. By using a shop-bought rotisserie chicken, you can have a restaurant-quality dish on the table in less than twenty minutes. It is a fantastic option for those seeking a filling, low-effort dinner that does not compromise on fresh ingredients or complex textures. Serve immediately while the croutons are at their crispest for the best experience.

Ingredients for Rotisserie Chicken Salad with Charred Spring onion Dressing

140g country-style bread, crusts removed, torn into 1" pieces
10 tablespoons olive oil, divided
2 spring onions
Koshersalt, nymalen peppar
2 matskedar färsk citronsaft
2 matskedar osmakad risvinäger
1 matsked dijonsenap
1 tablespoon mayonnaise, preferably Hellmann’s (Best Foods)
1 small rotisserie chicken, meat pulled from bones and shredded
6 radishes, trimmed, cut into wedges
1 head of Bibb lettuce, leaves separated
1 avocado, sliced, divided

How to make Rotisserie Chicken Salad with Charred Spring onion Dressing

Preheat oven to 232°C. Toss bread and 3 tablespoons 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.

Meanwhile, separate spring onion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 tablespoon 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 90ml oil.

Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.

Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 45ml reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.

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