Rotisserie Chicken Salad Recipe

Remove leaves from the butter lettuce, rinse gently under cool water to remove any grit, and spin or pat dry. Tear larger leaves into 2–3" pieces so they’re bite-sized. Place in a large chilled salad bowl or on a serving platter.

Use kitchen shears or a sharp knife to finely chop the chives. If using a rotisserie chicken straight from the store, remove skin if you prefer less fat, then remove meat from bones and shred or roughly chop to measure 2 cups. If using the optional cooked egg, slice or chop and set aside.

Clarify and flavor butter

Place the unsalted butter in a small heavy-bottomed saucepan over low heat. Allow the butter to melt slowly without boiling. Once fully melted, increase heat just slightly so the milk solids sink and foam rises. Skim any foam off the surface with a spoon to help clarify (optional).

When the butter is clear and warm (not browned), remove from heat. Stir in the 2 teaspoons water — this helps loosen butter into a silky pourable consistency — then whisk in the tablespoon of fresh lemon juice, 1 teaspoon fine sea salt, 1/4 teaspoon black pepper, and the optional 1/2 teaspoon minced garlic if using. Taste and adjust seasoning with extra lemon juice or salt as needed. Keep warm; do not let it cool and solidify (if it cools too much, rewarm gently).

Scatter the shredded rotisserie chicken evenly over the bed of butter lettuce. If using the optional egg, arrange the slices or pieces over the greens and chicken.

Drizzle about two-thirds of the warm drawn butter evenly over the chicken and lettuce, focusing more on the chicken so it soaks a little of the butter and stays moist. Reserve the remaining butter to serve on the side for guests who want more.

Sprinkle the chopped chives evenly over the salad. Finish with a light dusting of coarse sea salt or flaky salt and a small push of fresh lemon zest if using. Offer lemon wedges on the side for extra brightening.

Tossing: this salad is traditionally served with the ingredients arranged rather than fully tossed so the butter coats selectively. If you prefer, gently toss just before eating to coat the lettuce lightly with butter and lemon.

Serve immediately while the drawn butter is still warm. Pass the reserved butter and additional lemon wedges at the table. Leftovers (without added butter) keep for 1 day refrigerated; reheat butter separately and refresh greens just before serving.