a recipe from healthyish.
A hearty, healthy recipe that’s halfway done before you even start cooking. Choose a rotisserie chicken that's heavy for its size—that means it's usually juicier.
Ingredients
4 servings
5 ounces country-style bread, crusts removed, torn into 1-inch pieces
10 tablespoons extra-virgin olive oil, divided
2 scallions
Kosher salt, freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoon Dijon mustard
1 tablespoon 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
Preparation
Step 1
Preheat oven to 450°. 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.
Step 2
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.
Step 3
Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
Step 4
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.