Southwestern Chopped Salad with Rotisserie Chicken
with a spiced vinaigrette

Name: Southwestern Chopped Salad with Rotisserie Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups Rotisserie chicken, shredded; 1 bulb Shallots, sliced; 1 1/2 Bell peppers, any type, diced or chopped; 1 cup Tomatoes, cherry or grape, halved; 1/4 bunch Cilantro (opt), chopped; 6 slices Bacon, chopped; 1/4 tsp Paprika; 1/4 tsp Coriander; 2 1/2 Tbsp Red wine vinegar; 1 Tbsp Dijon mustard; 1 Tbsp Maple syrup; 5 Tbsp Cooking oil; 8 oz Romaine lettuce, chopped

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Southwestern Chopped Salad with Rotisserie Chicken

This hearty salad is full of flavor from fresh veggies and a spiced-up vinaigrette!
Smarts: This is a great salad for transporting in a jar. Just put the vinaigrette on the bottom, and then layer with tomatoes, peppers, bacon, and then the greens. Shake and you have a one-container salad!

Ingredients

Metric

Servings:

Southwestern Chopped Salad with Rotisserie Chicken:

Rotisserie chicken - 2 cups , shredded
Shallots - 1 bulb , sliced
Bell peppers, any type - 1 1/2 , diced or chopped
Tomatoes, cherry or grape - 1 cup , halved
Cilantro (opt) - 1/4 bunch , chopped
Bacon - 6 slices , chopped
Paprika - 1/4 tsp
Coriander - 1/4 tsp
Red wine vinegar - 2 1/2 Tbsp
Dijon mustard - 1 Tbsp
Maple syrup - 1 Tbsp
Cooking oil - 5 Tbsp
Romaine lettuce - 8 oz , chopped

Prep

Rotisserie chicken - Take meat off the bone and shred; if making tomorrow’s dinner, you can do the whole chicken. Use knife and fork or just hands. (Can be done up to 4 days ahead)
Shallots / Bell peppers / Tomatoes / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
Bacon - Heat an oven to 400F (or 204C) degrees. Line a sheet pan with foil and then place a cooling rack in the sheet pan. Lay out bacon on rack and bake in the oven from 15 to 20 minutes until bacon is crispy on the edges. This is a great low-effort way to cook bacon and have all the fat drip off (with little clean up!). (Can be done up to 3 days ahead)

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Make

If not done from last night, whisk together paprika, coriander, red wine vinegar, Dijon mustard, maple syrup, and cooking oil. Season to taste with salt and pepper.
Chop bacon.
Toss vinaigrette with rotisserie chicken, bacon, romaine (or whatever salad green you’re using), shallots, bell peppers, tomatoes, and cilantro. Season to taste with salt and pepper.
If making tomorrow’s meal, you can go ahead and get it slow cooking overnight if you want!

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