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Rotisserie Chicken Salad with Charred Scallion Dressing
Ingredients
- 5 ounces country-style bread, crusts removed, torn into 1-inch pieces
- 10 tablespoons extra-virgin olive oil, divided
- 2 scallions
- Kosher salt, freshly ground pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise, preferably Hellmann’s
- 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
Instructions
- Preheat oven to 450°. 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.
- 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.
- 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 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/