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Rotisserie Chicken Chopped Salad
with adobo honey vinaigrette

Active: 20 minTotal: 20 min
20140207 rotisserie chicken chopped salad nm 1.jpg?ixlib=rails 2.1

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!

Dependency

Ingredients

Servings:
4
Metric
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))

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  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.

Make

  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.
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Reviews

This meal has 39 reviews

Shocked at how the dressing took it from a pretty good salad to a fantastic one! Almost forgot to save some dressing for tomorrow's meal. Would definitely make again.

By: Sundi
Posted: Mar 23, 2015
Diet: Original

This dressing is SO good.

By: Courtney
Posted: Aug 10, 2014
Diet: Original

This dressing is so, so, so good.

By: Sidney
Posted: Aug 01, 2014
Diet: Original

This was delicious! Will definitely become a salad staple in our home! Easy to offer a deconstructed version to our toddlers as well. Added some corn to the dish.

By: Beth
Posted: Jun 08, 2014
Diet: Original

Well that dressing is amazing!!

By: Rebecca
Posted: May 20, 2014
Diet: Original

mmmm.... new favorite salad! Loved the dressing - like a less sweet, no dairy version of Thousand Island.

By: Marabeth
Posted: Apr 12, 2014
Diet: Original