3cupsof diced or shreddedcooked rotisserie chicken
4-5cupsof mixed green lettuce
1medium diced and seeded tomato
½cupof fresh steamed corn kernels cooled
¼cupof peeled carrot slivers (peel your carrotsthen keep using the peeler until you have beautiful, thin ribbons of carrot
½cupor more if you like croutons
Fresh chopped herbs -- whatever you likebut 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.
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!
Please rate the recipe above.Also, comment below and let me know what veggies you used. How did it turn out?I’d also love it if you could tag your Roasted Potato and Rotisserie Chicken Salad on Insta.
Don’t forget to use the hashtag #vineandplate so everyone can see your creation.
Roasted Potato and Rotisserie Chicken Salad https://vineandplate.com/roasted-potato-chicken-salad/ January 22, 2020