Rotisserie Chicken Salad With Greens and Herbs

By Sam Sifton

Rotisserie Chicken Salad With Greens and Herbs
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Rating
4(1,575)
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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.

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4 out of 5
1,575 user ratings
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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.

Kay Jimenez

This was fantastic! I minced the garlic in my dressing & added a little black pepper and balsamic vinegar. It made a very tasty, and easy to make, dinner.

Mortadella

This is a once a week dinner for us. Also helps our diet. It's sort of an obvious perspective, but the freshest ingredients really make a difference.

Nancy L

I thought you had an idea how to turn an overly salty chicken into something edible.

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