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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (523g) Recipe makes 2 servings The following items or measurements are not included below: 1/2 cup balsamic vinegar |
||
| Calories 811 | ||
| Calories from Fat 506 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.3g | 86% | |
| Saturated Fat 11.8g | 59% | |
| Monounsaturated Fat 31.1g | ||
| Polyunsaturated Fat 9.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 184mg | 61% | |
| Sodium 264mg | 11% | |
| Potassium 1048mg | 29% | |
| Total Carbohydrate 15.8g | 5% | |
| Dietary Fiber 4.0g | 15% | |
| Sugars 9.4g | ||
| Protein 60.1g | 120% | |
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Rotisserie Vinaigrette Chicken Salad
By: Chef~V
Jul 30, 2007
A simple and delicious chicken salad you can put together in no time. The flavors of the rotisserie chicken mingled with the vinaigrette dressing and veggies Are delightful. This recipe makes extra dressing, so keep some in the fridge for another salad. I always make extra and this recipe accounts for that 
SERVES 2 -4
Ingredients
- 3 cups rotisserie-cooked chicken, cut up
- 4 cups romaine lettuce, torn
- 1/4 cup julienne red onion
- 1 cup cherry tomatoes, cut in half
- 1/2 cup chopped celery
- 1/2 cup diced cucumber
Vinaigrette
- 1/2 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- 2 teaspoons Dijon mustard
- 2 teaspoons light brown sugar
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 1 tablespoon caper, drained and finely chopped (optional)
Directions
1
Vinaigrette:.2
Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.3
In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.4
Dressing until evenly coated.5
Refrigerate at least 30 minutes.
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- Course > Main Dish
- Course > Salads
- Main Ingredient > Vegetables > Greens > Lettuces
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For 1 or 2
- Preparation > Technique > No Cook
Featured Reviews for This Recipe
From: katia
On Dec 14, 2007
Wordeful salad. I used leftover chicken from Chicken Paprika and I did added the capers which was a excellent combination. I had it as my lunch at work so I left out the onions. Thanks for posting!
From: Chef #612610
On Oct 29, 2007
I would have to agree with the other reviewers. Fantastic dressing! I myself do not like much dressing. Since it is very flavourful - a little goes a long way. I poured half (4 oz) of the salad dressing onto the salad before serving it. I found that the salad still "drowned" in it for me. But like I said, I do not like much dressing. Next time I'll pour one quarter into the whole salad. Or I'll just leave the dressing on the table and let others control the amount of dressing themselves. I am following Weight Watchers. I figured out that you get 12 servings of dressing at 1 point each (about 20 ml). I like the fact I'll have a fantastic dressing leftover for other salads throughout the week! 100g (just over 3 oz) of the Rotisserie chicken (skinless and no wings) is probably about 4 points. I figure an appetizer sized salad with dressing is about 5 points and a good sized (double) salad about 9 points.
From: Maito
On Oct 16, 2007
This made for a great lunch, paired with some fresh bread. I deskinned and defatted the chicken first. Dressing amount will feed at least 8 people, so the nutrition facts aren't as bad as they look. Thanks, Chef V!
From: Mommy Diva
On Aug 25, 2007
Loved this salad. We enjoyed the combination of flavors - the nice rotisserie chicken always allows for a quick dinner with flavor options too! Our family also loves vinaigrettes so this was a winner for us on that note - I really enjoyed the flavor and nevermind extra dressing(I wouldn't use all the ater though). This is a nice summer salad- perfect for a work night!! Good job,Chef whomever,this is a winner in our book! RSC#10
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