Roast chicken, warm croutons, gorgeous greens, and a killer vinaigrette—everyone needs a great, go-to chicken salad. This one’s filling and comforting enough to call dinner.
What You Get
Buttermilk roasted chicken
Currants and pepitas
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 10 minutes
Total Time: 25 minutes
Preheat the oven to 400°F. Line a sheet pan with foil.
Pile the bread cubes on half of the prepared pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Arrange the roasted chicken, skin-side up, on the other half of the pan. Transfer the pan to the oven and bake until the chicken is warmed through and the bread cubes are toasted and golden, 10 to 15 minutes.
Transfer the chicken to a board and let rest for a few minutes. When cool enough to handle, remove the chicken from the bones and slice or shred the meat. Place the warm chicken and croutons in a bowl, drizzle with some of the vinaigrette, and toss to coat. Fold in the lettuce, currants, and pepitas last.
Heap the salad on plates, grind with pepper, and serve warm.