Roasted Chicken Salad Recipe

Preheat and season

Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels. Rub the olive oil evenly over the skin, then season both sides with kosher salt and 1/2 tsp black pepper.

Roast

Place the chicken thighs (or small roasting chicken) skin-side up on a rimmed baking sheet or in a roasting pan. Roast in the preheated oven for 25–35 minutes for thighs (or 45–55 minutes for a 3–4 lb roasting chicken), until the skin is golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using thighs, check at 25 minutes and add time as needed.

Rest and shred

Transfer the chicken to a cutting board and let rest 8–10 minutes. Remove skin if you prefer less fat. Shred or slice the meat into bite-size pieces. Reserve any pan juices for flavoring the dressing if desired.

Optional butter finish

If you like a richer flavor, melt 1 tablespoon unsalted butter and toss it briefly with the shredded chicken, or brush on the warm pieces just before assembling the salad.

Clarify butter

Melt 4 tablespoons unsalted butter in a small saucepan over low heat. Let it melt gently until solids separate and sink; do not brown. For a quick version, you can simply melt the butter and use it as-is. Keep warm but do not boil.

Finish dressing

Whisk warm melted butter with 2 tablespoons fresh lemon juice, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper. Taste and adjust lemon or salt as needed. If you reserved pan juices from the roast, add up to 1 teaspoon for extra savory depth.

Prepare lettuce and vegetables

Tear butter lettuce into bite-sized leaves and spin or pat dry so leaves are not watery. Arrange lettuce in a large bowl or on individual plates. Add sliced cucumber and radish if using; these provide crunch and contrast.

Dress lettuce lightly

Immediately before serving, drizzle about half of the warm drawn butter lemon dressing over the lettuce and toss gently to coat. Use more or less to taste — the warm dressing wilts the lettuce slightly and adds richness.

Add chicken and garnish

Top the dressed lettuce with the shredded roasted chicken. Spoon any remaining dressing over the chicken. Sprinkle the snipped chives evenly over the salad, add lemon zest, and finish with a few turns of freshly ground black pepper and a pinch of flaky salt.

Serve

Serve immediately with lemon wedges on the side for extra brightness. The salad is best eaten while the roasted chicken is still slightly warm.

If you prefer a vinaigrette-style dressing, emulsify the warm butter with 1 tablespoon Dijon mustard and a drizzle (1–2 tbs) of white wine vinegar before adding the lemon juice. To make this recipe quicker, use leftover rotisserie chicken (about 1 to 1 1/4 lb shredded) and warm it briefly in the melted butter before assembling.