Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Rotisserie Chicken Chopped Salad
with adobo honey vinaigrette

Active: 20 Total: 20

Chopped rotisserie chicken makes an easy salad filling, and if you're doing the vegetarian version, extra beans and tomatoes give this a southwest feel. Dressed in our adobo honey vinaigrette, any salad filling is going to be jazzed up with so much flavor. You'll definitely want to put this vinaigrette on everything, but remember to save some for tomorrow night's dinner! 



Rotisserie Chicken Chopped Salad:
  • Rotisserie chicken - 1/2 , shredded
  • Homemade adobo honey vinaigrette - 1/2 cup ((ingredients listed separately))
  • Green onions, green parts - 3 stalks , chopped, white and green parts separated
  • Red peppers - 1 , chopped
  • Romaine hearts - 2 heads , chopped ((or 1 head of romaine lettuce))
  • Avocado - 1 , cubed
Adobo Honey Vinaigrette:
  • Green onions, white parts - 3 stalks , chopped
  • Red wine vinegar - 3 Tbsp
  • Honey - 2 Tbsp
  • Adobo sauce (usually found with canned chipotle peppers) - 1 Tbsp
  • Chipotle pepper (opt - canned, found usually in adobo sauce) - 1
  • Dijon mustard - 1 tsp
  • Paprika - 1/2 tsp
  • Oil - 1/2 cup ((like canola, grapeseed, or avocado))


  1. Rotisserie chicken - {May already be done from Monday's dinner} Take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead) 

  2. Make vinaigrette - Place everything but oil into a blender (you can also use the cup that came with your immersion blender). Blend until smooth. Then slowly drizzle in oil while blending. Season to taste with salt and pepper (or more adobo sauce). (Can be done up to 5 days ahead) 

  3. Green onions / Red peppers / Romaine lettuce - Prep as directed. (Can be done up to 3 days ahead) 

  4. Avocado - Cube. 

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Warm chicken in a microwave or in the oven for 15 minutes at 200F (93C) degrees if you want to serve it warm-ish in the salad. Divide salad ingredients (romaine, peppers, green onions, rotisserie chicken, avocado) onto plates or bowls. Drizzle with vinaigrette. 



0 reviews