Rotisserie Chicken Salad

January 30, 2013

rotiserie chicken salad

In yet another “What will I make for dinner?” moment the other day, still jet lagged and unable to get my head around doing much in the kitchen, I decided to pick up a rotisserie chicken from my favorite butcher’s on avenue des Belles Feuilles on the way back from the grocery store…and in a moment of weakness and whimsy, I said, “and the potatoes, too, please.”

Chicken and potatoes. A good start to something, I figured. But I knew I needed something green. I’d just bought some broccoli, but I wasn’t even feeling up to removing the florets and steaming them, which, granted takes less than 15 minutes, but that just goes to show you how lazy I was feeling. Instead, I made a vinaigrette, and I had this silly old throw-together salad on the table in two shakes.

I’m sharing this with you to demonstrate that healthy (OK, healthy-ish) dinners can actually be thrown together in no time at all…especially when you’ve got a rotisserie chicken place a block away.

Rotisserie Chicken Salad

Makes 2 servings

  • about 9 ounces of shredded rotisserie chicken (can be still warm or cold)
  • 2 handfuls of roasted potatoes (if you can’t buy them from the rotisserie chicken place, please use the recipe in my book or see this recipe)
  • 2 big handfuls of mixed salad greens
  • E-Z French vinaigrette, recipe here

1. Put the salad greens in a big bowl and toss with some of the vinaigrette. Divide between two shallow bowls or plates.

2. Add the potatoes. Now the chicken. Sit down. Eat.

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