Our Favorite Rotisserie Chicken Salad

This rotisserie chicken salad is my go to for a vibrant meal that feels celebratory but comes together with hardly any fuss. Each bite lands a punch of sweet crunchy savory and creamy flavors all tied together with a warm hot bacon dressing that is just the right amount of indulgence.

I started making this salad on weekends when my local grocery sold the best rotisserie chickens and my family now asks for it regularly especially if I promise extra bacon bits on top. There are never any leftovers and I can prep most of it ahead of time.

Ingredients

• Grilled corn: brings a smoky crunch pop of sweetness use freshly grilled or leftover corn cobs for the best flavor or go for frozen kernels when in a pinch
• Spring greens: the tender base soak up all the bacon dressing go for a fresh crisp mix and avoid bags that look wilted
• Rotisserie chicken: juicy rich and ultra convenient shred while still warm for extra tenderness
• Avocado: adds creamy contrast to the crunchy greens find ripe but firm fruit for easy slicing
• Medjool dates: chewy and sweet they pair with bacon and goat cheese look for plump glossy ones
• Goat cheese: tangy and soft crumble from a log for better texture than precrumbled
• Pickled onions: bright and zippy make them ahead for the sharpest flavor or use a good store bought jar
• Sliced almonds: toasted for extra depth bring nutty notes sprinkle them in last so they stay crunchy

Hot bacon dressing

• Bacon: yields rich salty flavor look for thick cut with good marbling
• Bacon fat: the secret to an addicting warm dressing save all drippings from frying
• Garlic clove: minced fine for a subtle kick use fresh for the best taste
• Apple cider vinegar: brings bright acidity choose a raw type for more flavor complexity
• Brown sugar: adds gentle sweetness opt for a soft fresh bag so it whisks in easily
• Dijon mustard: thickens and balances use a real Dijon for best results
• Pepper and salt: to brighten adjust to taste

Step-by-Step Instructions

Make the Pickled Onions:

Slice onions very thin and immerse in vinegar sugar and a pinch of salt let them sit overnight or at least one hour to soften and mellow the bite

Grill the Corn:

Grill husked corn over medium high heat until you see light charring and the kernels smell nutty turning as needed this adds a smoky element to the salad slice off kernels after it cools

Prep the Ingredients:

Chop or shred rotisserie chicken while warm pit and chop dates crumble the goat cheese and toast sliced almonds in a dry pan for extra flavor

Mix the Greens:

Toss spring greens in a large salad bowl with a hefty pinch of salt and pepper this pre seasons the salad base

Assemble the Salad:

Add chicken grilled corn chopped dates goat cheese and pickled onions over the greens sprinkle toasted almonds on the top for a contrast in texture

Add the Avocado:

Slice avocado just before serving to keep it bright and arrange slices gently over the salad

Make the Hot Bacon Dressing:

Fry bacon until crisp in a skillet reserving the fat crumble bacon for topping whisk bacon fat garlic apple cider vinegar brown sugar Dijon mustard pepper and salt in a saucepan over medium low whisk steadily until the mixture is glossy and sugar is dissolved toss in the crumbled bacon

Dress and Serve:

Drizzle warm bacon dressing over the assembled salad making sure to coat greens evenly serve immediately while the bacon aroma is at its peak

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Goat cheese is my secret ingredient here its tangy creaminess pairs perfectly with sweet dates and smoky dressing. I will never forget the first time my kids demanded seconds on a salad because the bacon dressing totally won them over.

Storage Tips

Keep salad components separate if planning for leftovers. Only dress what you plan to eat right away to keep greens from wilting. The hot bacon dressing can be made ahead just reheat gently. Pickled onions can stay fresh in the fridge for a week. If you have extra salad assembled it will soften overnight but still tastes great for lunch the next day.

Ingredient Substitutions

Swap goat cheese for feta or blue cheese if you prefer a brinier option. Almonds can be switched for pecans walnuts or pumpkin seeds for different crunch profiles. Use roasted chicken breast if you do not have rotisserie. For a bacon free version try a maple mustard vinaigrette with olive oil.

Serving Suggestions

Serve this salad as a main dish for lunch or a light dinner. It pairs beautifully with crusty bread or a side of roasted sweet potatoes. I sometimes double the batch for group picnics or potlucks and it always vanishes first. For a little extra protein toss in a handful of chickpeas.

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Cultural and Historical Context

Warm bacon dressing has roots in classic American cooking especially in Pennsylvania Dutch and Southern kitchens. This version borrows inspiration from those traditions while updating the base with avocado dates and tangy cheese for a fresh take on an old favorite.

Frequently Asked Questions About the Recipe

→ Can I use leftover chicken?

Absolutely. Rotisserie chicken is convenient, but any cooked chicken works great for this salad.

→ How do I keep avocado from browning?

Add avocado just before serving and toss with a little lemon or lime juice to slow oxidation.

→ What can I substitute for goat cheese?

Feta, blue cheese, or even sharp cheddar are delicious alternatives to goat cheese here.

→ Is the hot bacon dressing served warm?

Yes, drizzle the dressing warm over the greens just before serving for best flavor and texture.

→ How can I toast almonds for this salad?

Toast sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant.

→ Can I make the dressing ahead?

Yes, store it in the fridge and gently reheat in a saucepan before using for best results.