Our Favorite Rotisserie Chicken Salad is the dreamy sort of salad you’ll crave on repeat: hearty, bright, and totally irresistible. Packed with juicy rotisserie chicken, sweet grilled corn, creamy goat cheese, and an unbelievably good hot bacon dressing, it’s the salad you’ll want to make for easy lunches, picnic spreads, or a cozy dinner at home.
Why You’ll Love This Recipe
- Effortless But Impressive: Store-bought rotisserie chicken brings loads of flavor (and saves time!) while the rest of the fresh, vibrant ingredients make it feel restaurant-worthy.
- Unbeatable Texture & Flavor: Every bite is the perfect mingling of savory chicken, sweet corn, creamy avocado, tart pickled onions, and that warm, smoky bacon dressing.
- All-in-One Meal: This salad is filling enough for dinner but light enough for lunch—plus, it’s a colorful showstopper that’s always welcome at a party or potluck.
- Customizable for Everyone: The add-ins are easy to swap or adjust based on what you have in your fridge—or who’s coming to the table!
Ingredients You’ll Need
This isn’t one of those “just toss what you have” salads—each component here serves a role, bringing something special to the taste or texture party. Gather these simple, reliable ingredients, and you’ll have the foundation for Our Favorite Rotisserie Chicken Salad in no time.
- Rotisserie chicken: The star! Tender, juicy, and full of savory flavor, shredded rotisserie chicken is the ultimate shortcut for this salad.
- Spring greens: A mix of baby lettuces, arugula, and spinach adds vibrant color and a fresh, soft bed for all the toppings.
- Grilled corn: Sweet, smoky kernels (about 2 ears) bring a summery pop of flavor and a little crunch—use leftover corn on the cob if you’ve got it!
- Avocado: Creamy, cool, and rich, avocado balances the salty-sweet notes in this salad and just tastes luxurious.
- Medjool dates: Sweet, chewy bites of chopped dates add a subtle caramel flavor that sets this salad apart.
- Goat cheese: Creamy and tangy, crumbled goat cheese melts slightly in the warm dressing and elevates every forkful.
- Pickled onions: Quick-pickled red onions lend acidity, a gentle snap, and gorgeous color—prep ahead for best flavor.
- Sliced almonds: Toasted if you like! They introduce welcome crunch, making every bite a little more interesting.
- Hot bacon dressing: A savory-sweet dressing made with crispy bacon, bacon fat, apple cider vinegar, garlic, brown sugar, and mustard—it truly makes this salad irresistible.
Variations
The best thing about Our Favorite Rotisserie Chicken Salad is how endlessly adaptable it is! Swap ingredients in or out, or tweak it to suit your mood, your guests’ preferences, or whatever’s stashed in your fridge.
- Make it Meatless: Leave out the chicken (and bacon) for a protein-packed vegetarian salad—garbanzo beans or roasted chickpeas make a perfect swap.
- Switch Up the Cheese: Feta or blue cheese crumbles are both tangy substitutes if you’re out of goat cheese or just want to play with flavor.
- Fruit Forward: Add sliced fresh strawberries, blueberries, or tart dried cherries for a refreshing, sweet contrast to the savory elements.
- Nut-Free Version: Skip the almonds entirely or sub with pepitas (shelled pumpkin seeds) for crunch without the nuts.
- Different Dressing: If you’re pressed for time, toss with a creamy store-bought poppy seed or balsamic dressing—still delicious!
How to Make Our Favorite Rotisserie Chicken Salad
Step 1: Grill the Corn & Prep the Add-Ins
If you’re using fresh ears of corn, brush them lightly with oil and grill over medium heat until lightly charred, turning occasionally—this takes about 8-10 minutes. Let the ears cool, then slice the kernels off with a sharp knife. While the corn cools, chop the rotisserie chicken, pit and dice the dates, and crumble the goat cheese for easy assembly later.
Step 2: Make the Hot Bacon Dressing
In a skillet, cook bacon slices until crispy, then transfer to a plate and reserve 3 tablespoons of that liquid gold bacon fat. In a small saucepan, combine the bacon fat, minced garlic, apple cider vinegar, brown sugar, Dijon mustard, salt, and pepper. Heat gently, whisking, until the sugar dissolves and the dressing slightly thickens. Just before serving, crumble that crisp bacon right into the dressing and keep it warm.
Step 3: Assemble the Salad
In your biggest salad bowl, toss the spring greens with a generous sprinkle of salt and pepper to season from the start. Layer on the chopped chicken, grilled corn kernels, chopped dates, goat cheese, pickled onions, and sliced almonds for that gorgeous bounty of color and texture. Wait to add the avocado until just before serving to keep it fresh and green.
Step 4: Drizzle and Serve
Give everything a gentle toss so the toppings mingle. Drizzle generously with the warm bacon dressing, making sure some lands on every surface. Fan out your avocado slices on top, add extra goat cheese or almonds if you like, and enjoy Our Favorite Rotisserie Chicken Salad while it’s bursting with freshness and flavor!
Pro Tips for Making Our Favorite Rotisserie Chicken Salad
- Bacon Dressing Magic: For the best silky texture, whisk your bacon dressing vigorously while the mixture is still warm—it emulsifies perfectly and clings to every leaf.
- Prep Ahead Pickled Onions: Quick-pickled onions are even better when made the night before; the extra time deepens their tang and crunch.
- Maximize Avocado Freshness: Cut and add the avocado right at serving time to ensure it stays bright green and creamy—not brown or mushy.
- Shred for Success: Tear or shred your rotisserie chicken by hand for the most rustic, tender texture—the meat holds onto the warm dressing beautifully.
How to Serve Our Favorite Rotisserie Chicken Salad
Garnishes
A sprinkle of extra goat cheese, an extra handful of toasted almonds, or a few more pickled onions on top turns Our Favorite Rotisserie Chicken Salad from “great” to “breathtaking.” Don’t forget fresh cracked pepper and a little drizzle of the dressing right before serving for ultimate appeal.
Side Dishes
This salad really is a meal all on its own, but if you’d like to round things out, serve it with a warm, crusty baguette, sourdough toast, or a cup of simple tomato soup. On hotter days, it’s fantastic alongside a platter of seasonal fruit or crunchy veggie sticks.
Creative Ways to Present
For a party, try building individual “salad cups” in small glasses or jars—perfect for grab-and-go. Or serve family-style on a big platter with each topping fanned out so guests can build their dream bowl of Our Favorite Rotisserie Chicken Salad. It’s also wonderful stuffed into pita pockets or spooned onto crostini for a fun appetizer twist!
Make Ahead and Storage
Storing Leftovers
If you anticipate leftovers, keep the greens, toppings, and warm bacon dressing in separate containers in the fridge. Assembled (undressed) salad will stay fresh for up to two days, while the bacon dressing and chicken can each last three to four days.
Freezing
Salad greens and avocado don’t freeze well, but you can freeze cooked chicken and even the bacon dressing! Store shredded chicken and cooled dressing in airtight containers for up to two months, then thaw and bring to room temp before using.
Reheating
Warm the bacon dressing gently in a saucepan over low heat, stirring to keep it smooth, and let the chicken come to room temperature for best flavor and texture. Avoid microwaving the greens, as they’ll wilt quickly!
FAQs
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Can I use a different protein if I don’t have rotisserie chicken?
Absolutely! Grilled or roasted chicken breasts, turkey breast, or even leftover steak or salmon can swap in for the rotisserie chicken. Just slice or shred for that signature salad texture.
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Can I make Our Favorite Rotisserie Chicken Salad ahead for meal prep?
Yes! Prep all components in advance and store them separately—assemble just before serving for the freshest results and best crunch.
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How spicy is the bacon dressing?
The dressing isn’t spicy at all—it’s savory, tangy, and a little sweet. If you’d like a kick, add a pinch of crushed red pepper flakes or a dash of hot sauce!
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What’s the easiest way to slice the dates and onions?
For dates, use a sharp paring knife and slice lengthwise, removing the pit as you go. For onions, a mandoline or very sharp knife makes quick, even work—just be sure to soak them in vinegar right away if pickling.
Final Thoughts
Get ready to fall in love every time you toss together Our Favorite Rotisserie Chicken Salad. Whether you make it exactly as written or play with your own twists, this is the kind of crave-worthy recipe that truly brings people together. Don’t be surprised if you find yourself sharing the recipe (and maybe a second helping) with every guest around your table!
Print
Our Favorite Rotisserie Chicken Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 to 4 servings 1x
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: American
- Diet: Gluten Free
Description
This Rotisserie Chicken Salad is a delightful mix of flavors and textures, featuring juicy chicken, grilled corn, creamy avocado, sweet dates, tangy goat cheese, crunchy almonds, and pickled onions, all tossed in a warm bacon dressing. It’s a satisfying meal that’s perfect for lunch or a light dinner.
Ingredients
For the Salad:
- 2 ears of corn, grilled (roughly 1 cup of corn)
- 12 to 16 ounces spring greens
- 1 rotisserie chicken, meat pulled and chopped
- 1 avocado, thinly sliced
- 6 medjool dates, pitted and chopped
- 4 ounces goat cheese, crumbled
- 1/4 cup pickled onions
- 1/4 cup sliced almonds, toasted (optional)
For the Hot Bacon Dressing:
- 3 slices bacon
- 3 tablespoons bacon fat
- 1 garlic clove, minced
- 3 tablespoons apple cider vinegar
- 2 teaspoons brown sugar
- 1 teaspoon dijon mustard
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
Instructions
- Prepare the Salad: Grill the corn and chop all the ingredients. Toss the greens with salt and pepper. Assemble the salad by layering the chicken, corn, dates, goat cheese, onions, and almonds. Top with avocado before serving. Drizzle with the warm bacon dressing.
- Make the Hot Bacon Dressing: Fry the bacon until crispy. Reserve the fat. In a saucepan, combine bacon fat, garlic, vinegar, sugar, and mustard. Heat and whisk until emulsified. Season with salt and pepper. Stir in crumbled bacon before serving.
Notes
- If making pickled onions, prepare them in advance.
- Chop ingredients before assembling the salad.
- Leftover grilled corn works well in this recipe.
- Store any extra dressing in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 calories
- Sugar: Approximately 12g
- Sodium: Approximately 550mg
- Fat: Approximately 26g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 15g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 6g
- Protein: Approximately 28g
- Cholesterol: Approximately 85mg
