Hearty and healthy roasted potatoes and rotisserie chicken, homemade garlic croutons, simple buttermilk ranch dressing and an assortment of vegetables. I’ve included wine, beer, cocktail and mocktail pairings, too!
Roasted Potato and Rotisserie Chicken Salad
I’ve been making this salad for years. It started during my busy entrepreneur days when I barely had time to eat much less roast a chicken!
I would stop by our local market and pick up one of the pre-roasted fresh chickens and a side of roasted potatoes.
At home, I would assemble a salad from whatever veggies I had in the fridge and make my quick ranch dressing and we’d call it dinner.
On a particularly rushed day, I decided to chop the chicken and toss it in the salad. While looking at this beautiful bowl of yummy I thought “toss the potatoes in too” and see what happens.
Well, the rest is history. The Roasted Potato and Rotisserie Chicken salad is one of our favorite meals at any time of the year.
I imagine that this meal was also the meal of the working man back in the day. Leftover chicken, potatoes and whatever was in the cupboard and fridge were thrown in a bag for a meal out in the field or at the factory.
There are layers of flavor, a variety of textures and it is very satisfying. Even the non-salad bunch will enjoy this meal and ask for it again.
I’ve included my favorite combo of veggies for the salad, but you can add any combo you like. The non-negotiables for this salad are chicken, potatoes and homemade croutons. They make the salad hearty and delicious.
We wouldn’t be Vine + Plate without a few beverage pairings, would we?!
This Roasted Potato and Rotisserie Chicken Salad pairs perfectly with a nice crisp Viognier or Chardonnay.
If you prefer red wine, you could pair this with a Red Burgundy or Beaujolais-Villages.
If you are a beer lover, try Leffe Blonde or Boddingtons.
I’m not much of a cocktail drinker with food. I much prefer wine. However, I know there are tons of people who love cocktails with their meals and a Gin and Tonic would pair nicely with this.
Not into drinking alcohol? No problem! Try this yummy mocktail —
- 2 oz pear juice
- 1 oz lemon juice
- .75 oz rosemary-infused simple syrup
Combine ingredients in a cocktail shaker and shake with ice. Strain into a rocks glass (or serve up) and top with soda water. Garnish with a slice of pear.
From The Third Man, NYC
Ready to make
Roasted Potato and Rotisserie Chicken Salad?
Roasted Potato and Rotisserie Chicken Salad
- 2 cups of warmed roasted potatoes --> recipe here
- 3 cups of diced or shredded cooked rotisserie chicken
- 4-5 cups of mixed green lettuce
- 1 medium diced and seeded tomato
- ½ cup of fresh steamed corn kernels cooled
- ¼ cup of peeled carrot slivers (peel your carrots then keep using the peeler until you have beautiful, thin ribbons of carrot
- ½ cup or more if you like croutons
- Fresh chopped herbs -- whatever you like but I prefer basil, dill or parsley
- Make your ranch dressing first. This gives it time to marry all the yummy ingredients.
- Roast the potatoes and toast the croutons. While the potatoes and croutons are in the oven, begin assembling your ingredients.
- Pull the meat off the rotisserie chicken and shred or chop then set aside
- Wash and tear your salad greens and let the lettuces drain in a strainer. I also lay them out on a few paper towels, roll them up and gently press the remaining water out before I begin assembling the salad. Or you could use one of these salad spinners. I still prefer my paper towel method.
- Dice the tomato. I’m not a fan of the wetness that the seeds and pulp add to a salad, so I remove the seeds and pulp. This leaves the wonderful, red and tasty tomato flesh.
- Steam an ear of corn or if you can’t find fresh corn, use frozen kernels.
- Peel one medium carrot. Then use the peeler to continue to peel thin strips of the carrot until you get about ¼ cup or so of strips. The thin strips of carrot are easy to eat and layer the salad with beautiful color.
- Chop up your herbs.
- Grab a big beautiful salad bowl. I love using my wooden bowl that we got as a wedding present from our friend Susan years ago. If you don’t have one, it’s a great addition to any kitchen. Here’s one I like.
- Add your lettuce and carrots. Toss together.
- Next, add in your tomatoes, corn, and croutons. Toss with the greens.
- Make sure your chicken and potatoes are warm -- not hot. We don’t want to wilt the veggies too much. Add your chicken and potatoes and toss them together.
- You might be thinking -- “Geez, Lisa! Why all the tossing separately?” It makes for a better combination of ingredients, at least for me it does.
- Sprinkle on your herbs and drizzle about ⅓ cup of the dressing over the salad and, you guessed it… toss again.
- Top with some fresh cracked pepper.
Don’t forget to use the hashtag #vineandplate so everyone can see your creation.
Hey, I’m Lisa and I’m glad you stopped by. I love food and wine and making things that people love. Speaking of love, that’s my hubby with me in this photo. We were in one of the many tulip fields in Holland in 2018. Such beautiful colors and these fields stretched for miles and miles. Anyway, thanks for checking out the recipe. I’d love to hear how it goes when you make it so come back to the recipe and leave a comment and rating. Also, don’t forget to share your photo on Instagram and tag #vineandplate so I can brag about you 😉 …. Read More
Leave A Comment