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Rotisserie Chicken Green Salad
with lemon Dijon vinaigrette / roasted potatoes

Active: 20 Total: 25

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.

Tags

Ingredients

Metric
Servings:
4
Rotisserie Chicken Green Salad:
  • Rotisserie chicken - 1/2, shredded
  • Tomatoes, cherry or grape - 2 cups
  • Salad greens, any type - 5 oz
Roasted Oregano Potatoes:
  • Potatoes, fingerling or new / baby potatoes - 1 1/2 lbs, quartered
  • Oil, cooking - 2 Tbsp
  • Foil - for roasting
  • Oregano, dried - 1 tsp
Lemon Dijon Vinaigrette:
  • Vinegar, red or white wine - 3 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 Tbsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

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Choose Cooking Method

Prep

  1. 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)

  2. 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)

  3. Potatoes - Prep as directed.

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Make

  1. 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.

  2. 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.

  3. Reheat rotisserie chicken in the microwave or oven if it’s cold.

  4. Toss tomatoes and greens with half the dressing.

  5. Enjoy the remainder of dressing drizzled over chicken. Serve with potatoes and salad.

Prep

  1. 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)

  2. 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)

  3. Potatoes - Prep as directed.

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

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Learn More

Make

  1. Air-fry potatoes for 10 minutes at 400F / 204C.

  2. 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.

  3. Reheat rotisserie chicken in the microwave or oven if it’s cold.

  4. Toss tomatoes and greens with half the dressing.

  5. Enjoy the remainder of dressing drizzled over chicken. Serve with potatoes and salad.

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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