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Rotisserie Chicken Salad with Croutons

Yield: 4 servings | Prep Time: 30 minutes


For the Dressing:

  • 2 cloves garlic, peeled and crushed

  • 2 tsp Dijon Mustard

  • Juice of 2 fresh lemons

  • 1 tsp red wine vinegar

  • 1/3 cup extra-virgin olive oil

  • 1 tsp fresh parsley, chopped

  • 1/2 tsp dried thyme

For the Salad:

  • 2 heads Bibb lettuce, torn into large pieces, rinsed and patted dry

  • 1 cup radishes, thinly sliced

  • 1/2 cup green onions, sliced

  • 5 tbsp lemon vinaigrette

  • 4 cups rotisserie chicken, shredded with skin and bones removed

  • Fresh Gourmet Croutons

  • 1 avocado, pitted, peeled and sliced

  • Freshly ground black pepper, to taste


Place the garlic and mustard in a medium-sized mixing bowl. Alternate adding the lemon juice and red wine vinegar with the olive oil, ensuring the mixture becomes emulsified. Add the parsley and thyme at the end. Store the leftover dressing, refrigerated, in a sealed jar until ready to use.

Place the Bibb lettuce, radishes, onions, and dressing in a large mixing bowl. Toss together. Add more dressing if desired. Top the salad with the chicken, Fresh Gourmet® Croutons, and avocado—season with cracked black pepper.

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