Rotisserie Chicken Salad with Charred Scallion Dressing

bon appétit salad dinner chicken green onion/scallion lemon juice radish avocado quick & easy lettuce

Adam Rapoport

4 servings

Source

Ingredients

5 ounce country-style bread, crusts removed, torn into 1" pieces

10 tablespoons olive oil, divided

2 scallions

Kosher salt, freshly ground pepper

2 tablespoons fresh lemon juice

2 tablespoons unseasoned rice vinegar

1 tablespoons Dijon mustard

1 tablespoons mayonnaise, preferably Hellmann’s (Best Foods)

1 small rotisserie chicken, meat pulled from bones and shredded

6 radishes, trimmed, cut into wedges

1 head of Bibb lettuce, leaves separated

1 avocado, sliced, divided

Method

Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8–12 minutes; let croutons cool.

Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.

Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.

Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.