Photo: Anna Williams
Recipe from Real Simple

Combine shredded rotisserie chicken with shredded carrot and sliced scallions, then mix with a light Dijon mustard vinaigrette for a tangy, colorful salad. Serving it in radicchio leaves makes a beautiful presentation.


  • 1 3 1/2- to 4-pound rotisserie chicken
  • 4 medium carrots, shredded
  • 6 scallions (white and light green parts), thinly sliced on the diagonal
  • 1 tablespoon fresh tarragon, roughly chopped
  • Kosher salt and pepper
  • 2 teaspoons Dijon mustard
  • 3 tablespoons white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 heads radicchio, leaves separated


Prep Time:

  1. Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a large bowl, combine the chicken, carrots, scallions, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

    In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Divide the radicchio leaves among individual plates, spoon the chicken salad over the top, and drizzle with the vinaigrette.

    Substitution: If you find radicchio too peppery, spoon the salad into Boston or Bibb lettuce leaves. Or serve it in endive leaves, as fork-free hors d'oeuvres.
Kate Merker,
August 2007

Nutritional Information

  • Calories: 412
  • Calories from fat: 46%
  • Saturated fat: 4g
  • Cholesterol: 129mg
  • Sodium: 421mg
  • Carbohydrate: 9g
  • Fiber: 2g
  • Sugars: 3g
  • Protein: 45g