Our Favorite Rotisserie Chicken Salad (Print-Friendly Version)
A vibrant salad with chicken, avocado, grilled corn, goat cheese, and hot bacon dressing for extra flavor.
# Ingredients:
→ Salad
01 -
2 ears corn, grilled and kernels removed (approximately 160 g)
02 -
340–450 g spring salad greens
03 -
1 whole rotisserie chicken, meat pulled and chopped
04 -
1 avocado, thinly sliced
05 -
6 medjool dates, pitted and chopped
06 -
115 g goat cheese, crumbled
07 -
60 ml pickled red onions
08 -
30 g sliced almonds, toasted
→ Hot Bacon Dressing
09 -
3 slices bacon
10 -
45 ml reserved bacon fat
11 -
1 garlic clove, minced
12 -
45 ml apple cider vinegar
13 -
8 g brown sugar
14 -
5 g Dijon mustard
15 -
0.5 g freshly ground black pepper
16 -
0.25 g fine sea salt
# Steps:
01 -
Grill corn until lightly charred, then cut kernels from the cob. Chop rotisserie chicken, dates, and measure out goat cheese and toasted almonds.
02 -
Fry bacon in a skillet over medium heat until well browned and crisp. Reserve 45 ml bacon fat. In a saucepan, combine bacon fat, minced garlic, apple cider vinegar, brown sugar, Dijon mustard, salt, and pepper over medium-low heat, whisking until sugar dissolves and mixture emulsifies. Stir in crumbled cooked bacon. Keep warm on low heat until ready to serve or refrigerate and reheat gently as needed.
03 -
Place spring greens in a large bowl and season lightly with salt and pepper. Add chopped chicken, grilled corn, dates, goat cheese, pickled onions, and toasted almonds on top. Just before serving, add sliced avocado.
04 -
Drizzle salad with warm bacon dressing and toss gently to combine. Serve immediately.
# Notes & Tips:
01 -
For optimal flavor, prepare pickled onions in advance. Dressing can be made ahead and gently reheated before serving.