Rating: 4.5 stars
2 Ratings
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  • 2 Ratings

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.

Kate Merker
Recipe by Real Simple August 2007

Gallery

Credit: Anna Williams

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

412 calories; calories from fat 46%; saturated fat 4g; cholesterol 129mg; sodium 421mg; carbohydrates 9g; fiber 2g; sugars 3g; protein 45g.
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