Warm Chicken Salad

I made this last night using Molly Wizenberg and Brandon Pettit's red wine vinaigrette, a Genius recipe here on Food52: https://food52.com/recipes/29020-molly-wizenberg-brandon-pettit-s-red-wine-vinaigrette Sensational. I buy two or three rotisserie chickens per month (yes, per month), we eat this salad that often. Except for in the dead of winter when the mercury is hovering around zero degree Fahrenheit here, this is one of our favorite meals, year round. ;o)

Also delicious with leftover grilled pork tenderloin. The thick end is always too rare when the rest is cooked perfectly, so it's perfect for this. I cut into into bite-sized pieces and added them to the pan after the potato slices had had a chance to crisp up. I had a few sprigs of thyme - the first this spring from the garden - so I chopped the leaves and threw them in, along with the sliced chives (also from the garden), while cooking the potatoes. Great ROI of time, this one. ;o)

Excellent overall. A few modifications: first, I steamed the potatoes instead of boiling. I used the vinaigrette only for frying up the chicken and potatoes. Then for the salad itself, I added to the vinaigrette a bit of Dijon plus some mayonnaise. The Dijon paired wonderfully with the potatoes. Next time I would halve the amount of potatoes and substitute with avocados for even creamier texture.

A keeper - I've even put it in my Keepers collection.
I often have this excellent vinaigrette on hand (also a keeper!) https://food52.com/recipes/2560-maple-syrup-and-dijon-vinaigrette which work well with this salad. If I have it on hand, I add a bit of fresh dill, chopped, or parsley. My husband summed it up last night: "This is really a great salad." It's one of my favorite ways to use rotisserie chickens. If I haven't used the drippings in the container for something else (I often use them to make gravy), I add them to the dressing.

I highly recommend this, which has been a favorite - a real go-to in summer, especially when my herbs are flourishing -- since the recipe was first published. ;o)

Thank you for this delicious warm salad recipe that comes together quickly with a rotisserie chicken for a satisfying lunch for two. I sprinkled dried dill overall because I did not have fresh chives on hand. Yum!

This simple, hearty salad earned rave reviews from the whole family. Thankfully, I doubled the recipe for the four of us because my husband and teenage son each had three servings. I used a rotisserie chicken, added avocado and thinly sliced scallions, and omitted the chives.

Wow...I changed almost every ingredient in this recipe so it's probably not fair to share a review, but it was so good that I want to share! I used parsnip instead of potato, escarole instead of lettuce, and roughly mashed chickpeas instead of chicken. This salad was seriously so good! I love the idea of cooking the (in my case) parsnip and chickpeas in the dressing. Such a simple dressing, but so delicious. I used a stick blender to emulsify the oil into the vinegar, and got it nice and creamy.

wow, this is such a keeper! I made this last night with leftover grilled chicken (removed skin but still very spicy with paprika/ancho/pepper rub) & small fingerling Klondike potatoes. Added chopped shallots, crumbled bacon, & halved grape tomatoes, dribbled extra dressing over that, all on a bed of fresh salad greens. Delicious! Cooking the chicken & sliced spuds in the dressing was inspired. Will make this again - also a great way to use up leftover bits (e.g., half a shallot, 3 strips of cooked bacon).

Simple but surprisingly good. The potatoes make this salad very satisfying for dinner. My shortcuts for a weeknight: preboil water in an electric kettle, precut the potatoes then steam them, then after frying the potatoes and chicken, deglaze the pan and add drippings to the dressing. I added some basil I had around. Hubby wanted seconds! Next time I would add some thyme to the pan and mustard to the dressing for some different flavors.

I made this salad for dinner last night. I used my French Vinegrette (which has dried mustard in it) on the salad and it was delicious! A new favorite that will be on the menu again and again!

Just saw Merrill & Amanda on the Today Show yesterday(Today...yesterday...that sounds weird, huh?) promoting this recipe. You both have a great screen presence and your inclusiveness of your audience, making people feel like they can do anything in the kitchen, is a tribute to your success.

I posted a similar comment to Amanda Sims' post on Cobb salads a while back. It occurs to me that readers of this recipe might find the same suggestion helpful here.

May I respectfully suggest that a rotisserie chicken works quite well in this recipe? Let me explain.

You know how rotisserie chickens come in plastic boxes with little grooves on the bottom? Those grooves catch all the yummy herbs and brown bits from the chicken, not to mention the juices. Take the chicken out and put it on a cutting board, preferably one with grooves of its own around the edges to keep the juices from running away, and remove as however much meat you need for the salad. Then slosh about a half cup of nearly boiling water into the bottom of the chicken container, loosening any extra bits that are holding tight and dissolving any gelatin that's formed from the chicken juices. Drizzle a bit of that fragrant, warm liquid over the chicken and (this is key) toss the rest, along with any juice from the cutting board, with the greens and a good drizzle of olive oil. You could also use some of it in the dressing for the potatoes.

Either way, the key is to toss the lettuce while the juices are just a little hot.

In the words of the late, great Judy Rodgers, "Try this." ;o)

so good.

This was very tasty. I added crumbled bacon and avocado at the end of the chicken/potato sauté. Hard to go wrong with bacon!

This recipe is EXCELLENT, and is the perfect next step for roasted chicken leftovers (which in my case were from Merrill's spatchcocked roasted chicken, yum). Because my husband was suspicious of a dinner salad being hearty enough (and because I had them on hand) at the end I tossed in some fresh corn, cherry tomatoes, and some olives. Fantastic!

This recipe has become a regular in our house. My husband and I love roast chicken (such an easy weeknight dinner!) but neither of us are crazy about dark meat. We're enjoying it in this salad though.

I roast a chicken specifically to make this salad. I pair it with the mint-pistachio pesto on the side and it is lovely.

I have made this salad often. It is my definition of comfort food. I gotta admit I have used the already roasted chickens from the grocery. Tonight I am using " crack" potatoes instead of boiled or steamed-can't wait for dinner time!

Just devoured this! Made with leftover turkey from early Thanksgiving.

Hmm. Was just thinking about salad Nicoise, then came across this nicoise-ish salad. Might try this with good canned tuna, instead of chicken; wonder how it would take to the crisping?