Before I got into baking chicken breasts on weekends for our salads’ weekly supply, we used to make salads that didn’t have meat. The Filipino in me trying to find “ulam” in everything was craving meat; even tuna would have been better.
On some days I’d walk to S&R–which is pretty much what Costco is to other countries–and get us roasted chicken for dinner, and half of it will be rendered too much and in turn ready for salad making for the following days.
My online search for the best rotisserie chicken salad is over. With only minor substitutions, Casa Veneracion‘s is now on top of our list of most savory salads ever tried.
I would like to mention that not all roasted / rotisserie chicken are created equal, so please consider whether what you have is on the salty or sweeter side when using salt, and if substituting your cheese of choice. Also, there is no harm using more chicken if you have a lot of leftovers. 😉
Easy Rotisserie Chicken Salad
- 1 tbsp mayonnaise
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp honey
- salt and pepper to taste
- 3 cups of lettuce, torn
- 1/3 cup of rotisserie chicken, cut into bite size pieces
- 1/4 cup of cherry or grape tomatoes, cut in half
- 1 small white onion, sliced thinly
- 1/4 cup roasted cashew nuts
- 1/2 cup homemade croutons
- 1/4 cup (or more) freshly shaved parmesan cheese
- cayenne pepper (optional)
- Whisk together mayonnaise, olive oil, lemon juice, honey, and about a pinch of salt and pepper. Set aside.
- In a bowl, mix all other ingredients except cayenne. Drizzle lightly with dressing and toss. Lightly sprinkle with cayenne pepper, if using.
Made this salad? Let me know what you think! Or pin it for later reference.
You can also follow my salad board (of salads I’d like to try):