Roast Chicken Salad With Croutons and Shallot Dressing
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup minced red onion or shallots
- 3tablespoons sherry or balsamic vinegar
- Salt and freshly cracked black pepper
- ¼cup extra-virgin olive oil, more to taste
- ¼cup minced parsley
- 3tablespoons olive oil
- 2 to 3cups bite-size bread pieces
- 10 to 12ounces leftover roast chicken, skin and bones removed, with any juices that have collected in the container
- 5 to 6ounces tender salad greens, like mesclun, Bibb or oak leaf lettuce
- 2ounce chunk Parmesan or aged Gouda or other sharp cheese
For the Dressing
For the Croutons (optional)
For the Salad
Nutritional analysis per serving (4 servings)
489 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 26 grams protein; 487 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: In a bowl, combine shallots and vinegar and set aside 10 to 30 minutes to soften. Add 2 big pinches of salt and a dozen grinds of black pepper. Whisk in the oil and then the parsley. Taste and add more oil, salt and pepper as needed.
- Step 2
Make the croutons: Gently warm the olive oil in a skillet. When a piece of bread sizzles when dropped into the pan, add all the bread and cook slowly, stirring, until golden brown on all sides. Sprinkle with salt, transfer croutons to a bowl and wipe out the pan.
- Step 3
In the same pan, add the cooled chicken juices (they may have jelled). Don’t worry if your chicken doesn’t have juices; the salad will still be excellent. Add a tablespoon of water to pan and heat juices until smooth and runny. Dice or tear the chicken into bite-size pieces.
- Step 4
In a large bowl, toss the greens well with about ⅔ of the dressing. Taste and add more if needed. Divide greens among 3 or 4 bowls or plates. On top, divide the chicken, then the croutons, then the juices. Using a vegetable peeler, shave 3 or 4 thin, wide slices of cheese on top of each salad. Spoon a little more dressing on top and grind pepper over. Serve immediately.
Private Notes
Comments
I've made a similar dressing for years. I use meyer lemon juice (we have a tree). I just can't imagine this dressing with balsamic vinegar. it's just too strong and would overwhelm the delicate shallot flavor. stick with lemon juice or sherry vinegar.
Delicious salad. I had half of a very juicy chicken, a few slices of sourdough bread for croutons, and some beautiful greens, and these ingredients came together to make a delicious entree salad. In Step 3, I shredded the chicken and put it and the juices into a frying pan for a couple of minutes so that the juices had melted and the chicken was at room temperature. It wasn't warm enough to wilt the lettuce. I tossed it all together in a large bowl and topped with the thin slices of cheese.
Delicious! I sliced garlic cloves and let them sit in olive oil for a few hours, then used the garlic infused oil to toast the croutons and for the vinaigrette (minced some of the garlic slices for the dressing as well). I used lemon and a dollop of Dijon mustard for the vinaigrette, no vinegar at all. Used an organic Bell & Evans herb roasted chicken from the supermarket. Doesn't get much easier than this for a weeknight meal.
I don’t understand the mania for balsamic vinegar in every salad dressing in every restaurant. Perhaps it’s backed by the sugar industry, since lately, sugar has gotten a well-deserved bad reputation? Red wine (or, better, sherry) vinegar is luscious, and avoids the pitfalls of added sugar (because we know that no readily commercially available balsamic vinegar is the real thing).
Not sure why or how this recipe is highly rated. Super-underwhelming save for the onion breath afterwards. Made following recipe exactly. Seems like reviews who liked this recipe all seemed to add stuff that's not included in recipe, which to me indicates a weak recipe. I get it's perhaps meant to be "simple," but as written, this recipe is totally lacking. You'd be better off winging it on your own and seeing what you come up with. 1-star.
I’ve made this zillions of times and is perhaps my favorite of all the recipes I’ve cooked from the NYT. I use Ina Garten’s chicken recipe for the chicken, which is easy enough to do on a weeknight. Sherry vinegar is the only way to go for the dressing… it’s worth the spot in your pantry.