Rotisserie Chicken Chopped Salad
with adobo honey vinaigrette

Name: Rotisserie Chicken Chopped Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, shredded; 1/2 cup Homemade adobo honey vinaigrette ((ingredients listed separately)); 3 stalks Green onions, green parts, chopped, white and green parts separated; 1 Red peppers, chopped; 2 heads Romaine hearts, chopped ((or 1 head of romaine lettuce)); 1 Avocado, cubed; 1 1/2 stalks White parts of green onion, chopped; 1 1/2 Tbsp Red wine vinegar; 1 Tbsp Honey; 1/2 Tbsp Adobo sauce (usually found with canned chipotle peppers); 1/2 tsp Dijon mustard; 1/4 tsp Paprika; 1/4 cup Oil ((like canola, grapeseed, or avocado))

Active: 30 Total: 30

Original

This has probably been our most popular entree salad, and we think the vinaigrette is definitely what made it such a loved dish. Feel free to tweak the flavors all you want and make it your own.
Smarts: Leftover adobo sauce can be frozen in small containers or even in ice cube trays so you can just pop out what you need for future uses.

Ingredients

Metric

Servings:

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:

White parts of green onion - 1 1/2 stalks , chopped
Red wine vinegar - 1 1/2 Tbsp
Honey - 1 Tbsp
Adobo sauce (usually found with canned chipotle peppers) - 1/2 Tbsp
Dijon mustard - 1/2 tsp
Paprika - 1/4 tsp
Oil - 1/4 cup ((like canola, grapeseed, or avocado))

Prep

Rotisserie chicken - Take meat off the bone and shred. Use knife and fork or just hands. If making tomorrow's dinner too, just get it all done in one go. (Can be done up to 3 days ahead)
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)
Green onions / Red peppers / Romaine lettuce - Prep as directed. (Can be done up to 3 days ahead)
Avocado - Cube.

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Make

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, avocado, and rotisserie chicken) onto plates or bowls. Drizzle with vinaigrette.

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