Rotisserie Chicken Salad
with grapes and sugar snap peas
With rotisserie chicken and a homemade vinaigrette, this quick and easy salad is a great one to add to your summer dinner rotation. We last featured this meal in 2022.
Ingredients
- Garlic - 1 clove , chopped
- Vinegar, balsamic - 3 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Walnuts - 1/3 cup
- Rotisserie chicken - 1/2 , shredded
- Cucumbers - 8 oz , chopped (use a seedless variety if available)
- Sugar snap peas - 12 oz , chopped (sub snow peas)
- Grapes - 2 cups , halved
- Oil, cooking - 1 Tbsp
- Italian seasoning - 1/2 tsp
- Lettuce, spring mix - 8 oz (sub any salad greens)
Prep
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Toast walnuts - (This step is optional.) If you’d like the walnuts toasted, spread them out on a sheet pan and roast in a 400F / 204C oven until fragrant, 5 to 7 minutes, shaking the pan halfway through cooking. (Can be done up to 5 days ahead)
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Make vinaigrette - Chop garlic. Whisk together garlic, vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
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Rotisserie chicken - (Skip if prepped ahead on Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
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Cucumbers / Snap Peas - Prep as directed and combine. (Can be done 1 day ahead)
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Grapes - Halve grapes.
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Make
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Toss chicken with cooking oil, Italian seasoning, and some salt and pepper.
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Heat a skillet over medium-high heat. Add seasoned chicken and saute until warmed through and starting to crisp in spots, 2 to 3 minutes.
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Assemble salads with a bed of salad greens topped with cucumbers, sugar snap peas, grapes, and walnuts. Finish salads with warm chicken on top. Add vinaigrette until dressed to your liking. Enjoy!
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