Rotisserie Chicken Green Salad
with lemon Dijon vinaigrette / roasted potatoes
Rotisserie chicken, air-fried potatoes, and a simple vinaigrette help make this meal come together quickly. Vegetarians: swap your favorite faux meat. Paleo: sub cauliflower or sweet potatoes for potatoes.
Ingredients
- Rotisserie chicken - 1/2 , shredded
- Tomatoes, cherry or grape - 2 cups
- Salad greens, any type - 5 oz
- Potatoes, fingerling or new / baby potatoes - 1 1/2 lbs , quartered
- Oil, cooking - 2 Tbsp
- Foil - for roasting
- Oregano, dried - 1 tsp
- Vinegar, red or white wine - 3 Tbsp
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 1 Tbsp
- Honey - 1 Tbsp
- Oil, olive - 3 Tbsp
Choose Cooking Method
Prep
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Make vinaigrette (or sub store bought) - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
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Rotisserie chicken - Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
-
Potatoes - Prep as directed.
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Make
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Heat oven to 450F / 232C degrees. Toss potatoes with oil (portion for potatoes) on a sheet pan. Cover the pan tightly with foil. Roast for 10 minutes to let potatoes start cooking.
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Return to potatoes after 10 minutes and remove foil. Flip with a spatula. Season with oregano and some salt and pepper. Lower oven temperature to 425F / 218C and roast for another 10 to 15 minutes, until golden and crispy.
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Reheat rotisserie chicken in the microwave or oven if it’s cold.
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Toss tomatoes and greens with half the dressing.
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Enjoy the remainder of dressing drizzled over chicken. Serve with potatoes and salad.
Prep
-
Make vinaigrette (or sub store bought) - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
-
Rotisserie chicken - Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
-
Potatoes - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Air-fry potatoes for 10 minutes at 400F / 204C.
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Take potatoes out of the air-fryer basket and toss with oil (portion for potatoes) and oregano and return to the air-fryer. Air-fry for another 10 to 15 minutes at 400F / 204C until crispy. Season with salt and pepper to taste.
-
Reheat rotisserie chicken in the microwave or oven if it’s cold.
-
Toss tomatoes and greens with half the dressing.
-
Enjoy the remainder of dressing drizzled over chicken. Serve with potatoes and salad.
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