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
Units
Scale
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
