This bowl of chicken, croutons and greens makes a cool, satisfying summer dinner. Leftover roast chicken with its juices yields the most savory dressing, but leftover fried or poached chicken are also excellent.
For the dressing:
cup minced red onion or shallots
tablespoons sherry or balsamic vinegar
Salt and freshly cracked black pepper
cup extra-virgin olive oil, more to taste
cup minced parsley
For the croutons (optional):
tablespoons olive oil
2 to 3
cups bite-size bread pieces
For the salad:
10 to 12
ounces leftover roast chicken, skin and bones removed, with any juices that have collected in the container
5 to 6
ounces tender salad greens, like mesclun, Bibb or oak leaf lettuce
ounce chunk Parmesan or aged Gouda or other sharp cheese
Nutritional analysis per serving (3 servings)
739 calories; 55 grams fat; 12 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 7 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 30 grams protein; 97 milligrams cholesterol; 684 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Make the dressing: In a bowl, combine shallots and vinegar and set aside 10 to 30 minutes to soften. Add 2 big pinches of salt and a dozen grinds of black pepper. Whisk in the oil and then the parsley. Taste and add more oil, salt and pepper as needed.
- Make the croutons: Gently warm the olive oil in a skillet. When a piece of bread sizzles when dropped into the pan, add all the bread and cook slowly, stirring, until golden brown on all sides. Sprinkle with salt, transfer croutons to a bowl and wipe out the pan.
- In the same pan, add the cooled chicken juices (they may have jelled). Don’t worry if your chicken doesn’t have juices; the salad will still be excellent. Add a tablespoon of water to pan and heat juices until smooth and runny. Dice or tear the chicken into bite-size pieces.
- In a large bowl, toss the greens well with about 2/3 of the dressing. Taste and add more if needed. Divide greens among 3 or 4 bowls or plates. On top, divide the chicken, then the croutons, then the juices. Using a vegetable peeler, shave 3 or 4 thin, wide slices of cheese on top of each salad. Spoon a little more dressing on top and grind pepper over. Serve immediately.
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