Description

A hearty and healthy salad with rotisserie chicken, roasted seasoned potatoes, homemade garlic croutons, simple buttermilk ranch dressing and an assortment of vegetables.

Ingredients

Scale

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)

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Instructions

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.

Notes

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.

It’s just delicious and healthy. The warm chicken and potatoes soak up a little of the dressing and soften the experience of the salad making if feel more cozy and hearty.

And there you have it! My Roasted Potato and Rotisserie Chicken Salad. Enjoy!

If you made this recipe I want to know!

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Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner, Salad
Cuisine: American