Rotisserie Chicken Salad Recipe
red grapes, dried cranberries, walnuts & creamy dijonaise, served on a bed of Artisan baby lettuce with grape tomato, aged balsamic vinaigrette and warm naan bread
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Ingredients
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Salad Base
Chicken and Mix-ins
Dijonaise Dressing
Balsamic Vinaigrette
Serving
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large bowl, combine the Artisan baby lettuce and halved grape tomatoes.
- 2
Add Chicken and Mix-ins
Add shredded rotisserie chicken, halved red grapes, dried cranberries, and chopped walnuts to the bowl with lettuce and tomatoes. Toss gently to combine.
Dijonaise Dressing
- 3
Make the Dressing
In a separate bowl, whisk together Dijon mustard, mayonnaise, honey, salt, and pepper until smooth.
- 4
Combine with Salad
Pour the dijonaise dressing over the salad mixture and toss to ensure all ingredients are well-coated.
Balsamic Vinaigrette
- 5
Prepare the Vinaigrette
In a small bowl, whisk together aged balsamic vinegar, olive oil, minced garlic, and dried oregano until well combined.
- 6
Dress the Salad
Drizzle the balsamic vinaigrette over the salad before serving.
Serving
- 7
Serve with Naan
Serve the salad on individual plates with warm naan bread on the side.