Rotisserie Chicken Salad With Greens and Herbs

By Sam Sifton

Published February 16, 2019

  • David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
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This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers. Mix the chicken with a few handfuls of baby arugula, a large handful of sliced scallions and a lot of chopped cilantro. Cut an avocado or two into the mix if you have them on hand. Then make a dressing out of lime juice — one juicy squeezed lime will do — a pressed garlic clove and a few glugs of olive oil, seasoned with salt and pepper. Drizzle that over the top and serve. Dinner in 15 minutes, tops. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

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4 out of 5
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Comments

Jean

This is similar to Nigella Lawson’s Roast Chicken Salad (w/ Spinach) found on this website. She includes a recipe for lime & olive oil dressing with salt which is delicious.

Marilyn Mears

A favorite easy, quick "recipe", with endless variations. I add walnuts or almonds for protein and crunch. Tasty and filling.

Anne

The problem with store bought rotisserie chicken is the salt content. It's usually way too much. Then they add dextrose to a gelatinous liquid filled with other dreadful additives to camouflage was what never a quality chicken in the first place. Make your own when it's convenient and then use it for this nice no-recipe recipe.

A

Breakfast for two recently. A three egg omelette with onions and a teeny tiny side salad. The omelette splayed across the plate, flat. No potatoes, no toast, not even a waiter with a coffee pot to refill the free refills. No placemats on dirty tables anymore. No real service by very young servers. No more Waiter or Waitress titles anymore. 50. A trend of higher prices, less food or care. I cook at home most often now. Worth the effort. We get used to this. Too bad. Young people expect this.

A

With the peppery Arugula I add peaches to the chicken salad and recently tried cherries, a success. Experimenting and using up what needs using is key. I hate Avocado. I use Pistachio nuts, chopped to replace the Avocado. To me Avocado tastes like Pistachio. Peach or cherries add sweet tartness and Pistachio flavor is sublime. I always add Celery, real celery chopped or diced small, bought at the Farmers Market to protein salads. Make your own mayo. Rinsed Sauerkraut on the Chicken salad. Yes.

Mortadella

Great as is.

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