Rotisserie Chicken Salad

This easy rotisserie chicken salad is layered with eggs, avocado, crunchy croutons, and a fresh green tahini dressing. A healthy, satisfying chicken salad that’s quick to assemble and perfect for weeknights.

Course Salad

Cuisine International

Diet Gluten Free, Low Lactose

Dietary Dairy Free, Gluten Free, Nut Free

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 584kcal

Author Amy Chung

Ingredients

Salad

3 slices bread
1 tbsp olive oil
1 tsp garlic powder
1 rotisserie chicken
80 g mixed leaves
1 avocado small
1 carrot
12 cherry tomatoes
2 eggs room temperature

Salad Dressing

1 cup flat leaf parsley chopped
1 tbsp tahini
½ lemon
¼ cup water
1 tbsp sour cream

Metric - US Customary

Instructions

Salad

Preheat the oven to 180°C or 350°F.
Cut up each slice of bread into 9-12 squares.
Cover with 1 tbsp of olive oil and 1 tsp of garlic powder.
Place bread onto a baking sheet lined dish and place in the oven for 10-15 minutes.
Remove the chicken breast as a whole with skin on and slice into pieces.
Remove the wings of the chicken and set aside.
Remove all the other meat and shred into thin pieces with your hands.
Wash mixed leaves, pat dry and set aside.
Cut avocado into cubes.
Remove the skin off the carrot. Using a Y peeler, peel wide strips.
Select 6-8 of the best-looking strips and roll them into ribbons.
Cut cherry tomatoes in half.
Bring a small saucepan of water to the boil. Using a ladle, slowly submerge 2 room temperature eggs into the water and boil for 5 minutes.
Remove and plunge eggs into ice water to stop the cooking process.

Salad Dressing

Chop parsley leaves to yield 1 cup.
In a food processor, add parsley, tahini, juice of ½ lemon, water and sour cream.
Blitz until well combined.

Assembly

In a medium sized mixing bowl, mix the mixed leaves and carrots strips (not the ones made into ribbons) and place them on a platter.
In this order, scatter the shredded chicken, avocado and cherry tomatoes on the platter.
Tuck some carrot ribbons in between the leaves.
Sprinkle croutons.
Add the 2 sliced chicken breasts on top and the 2 wings on the side.
Peel the eggs, cut in half and place on top of the salad.
Pour green tahini dressing on top.
Season with salt and pepper to taste.
Serve.

Notes

If you are catering to small eaters, half a rotisserie chicken will suffice. If you can’t buy half a chicken, they make for great sandwiches the next day.
You can use pre-made croutons if you don’t wish to make your own. But it’s a great way to use up some bread you may have at home. Frozen bread would work well too.
You can leave the drumstick part of the chicken intact instead of shredding it.
You can use coriander instead of parsley for the green tahini dressing.
Feel free to add more eggs or boil for longer if you’re not a fan of soft-boiled eggs.
Mixed leaves can be replaced with romaine, baby spinach, or arugula for a peppery edge.
For dairy free version, replace sour cream with a plant-based alternative or extra lemon juice and water.
Cucumber, radish, or blanched green beans add crunch and freshness.

Nutrition