Warm Chicken Salad

By • July 24, 2013 • 15 Comments


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Serves 2

  • 4 fingerling potatoes, scrubbed clean
  • Salt
  • 2 tablespoons red wine vinegar
  • Freshly ground pepper
  • 1/3 cup olive oil
  • 3 cups red leaf or Bibb lettuce, cleaned and dried and torn into large bite-sized pieces
  • 1 cup shredded leftover roast chicken (make the chunks as delicate or as rustic as you like)
  • 1 tablespoon chopped fresh chives
  1. Bring a medium saucepan of water to a boil and salt the water generously. Simmer the potatoes until just tender, 15 to 20 minutes. Remove the potatoes from the pan and let them cool.
  2. In a small bowl, whisk the vinegar with a few big pinches of salt and pepper to taste. Slowly drizzle in the olive oil, whisking constantly. Taste and add more salt if you like.
  3. When the potatoes are cool enough to handle, slice them into 1/2-inch rounds. Arrange the lettuce on a small platter.
  4. Put half the vinaigrette in a medium saucepan and set it over medium heat. Once it is hot, add the chicken and potatoes to the pan. Cook, turning everything over gently with a spatula every couple of minutes, until the chicken is warmed through, and both the chicken and potatoes are crisp around the edges.
  5. Drizzle a few spoonfuls of the remaining vinaigrette over the lettuce and then arrange the chicken and potatoes over the top. Sprinkle the chives over everything and serve immediately, with the remaining vinaigrette on the side.

Comments (15) Questions (0)

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6 days ago Rkelly3042

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!

Stringio

5 months ago Marie Weber

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

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7 months ago cayt

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?

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8 months ago Jennalose

Probably one of my favorite salads ever. So delicious! Will be making it again this week! Thank you!

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8 months ago cristinasciarra

We had this for dinner tonight, and it was excellent! I added some fresh corn, too. I loved the warm vinaigrette on the soft-crisp potatoes and chicken.

Merrill

8 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Great addition! Will have to try that.

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8 months ago Rkelly3042

This was great with "used what I had" leftover grilled chicken and lime infused olive oil-delicious!!

Merrill

8 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yum, that sounds great!

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9 months ago Baywife

I usually make green chicken enchiladas with the leftovers, but this is WAY easier. Plus the leftover potatoes get used.

Merrill

8 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Would love to see that enchilada recipe...

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9 months ago kjs19480612

This is a great addition to my repertoire of left over chicken. Others include curry, pot pie and using it in a stir fry. Thanks for another idea.

Merrill

8 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're very welcome!

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9 months ago Sue

Makes me wish I had a leftover chicken!

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9 months ago paseo

This looks amazing and such a simple solution to a vexing (at least to me) problem - making leftovers worth eating.

Merrill

9 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thank you! Feel like that's my constant challenge too...