Rotisserie Vinaigrette Chicken Salad Recipes

CHICKEN SALAD WITH DIJON VINAIGRETTE

Chicken Salad with Dijon Vinaigrette image

I find myself turning to this quick and easy chicken salad for many weeknight dinners. It's the perfect combination of crunchy and salty. - Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons champagne vinegar or rice vinegar
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
10 cups torn Bibb or Boston lettuce
1 rotisserie chicken, skin removed, shredded
1/3 cup crumbled blue cheese
1/2 cup sliced almonds, optional

Steps:

In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended. Add lettuce, chicken, cheese and, if desired, almonds; toss to coat.

Nutrition Facts : Calories 275 calories, Fat 17g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

GINGERY ROTISSERIE CHICKEN SALAD WRAPS

Gingery Rotisserie Chicken Salad Wraps image

One of my favorite pre-cooked items to get from the grocery store is a rotisserie chicken. I love it for quick meals when I don't have a ton of time to cook. I add it to soups, salads and wraps and I also save the leftover bones to make homemade stock.

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 rotisserie chicken
5 to 6 heirloom carrots, grated on the large holes of a box grater
5 scallions, thinly sliced
1/2 head green cabbage, shredded (about 5 heaping cups)
1 cup roasted and salted cashews, roughly chopped
1 cup cilantro leaves and stems, finely chopped
One 3-inch piece ginger, peeled and cut into small chunks
2 to 3 cloves garlic, peeled
1/2 cup coconut aminos
1/4 cup extra-virgin olive oil
1/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoon ground mustard
Kosher salt
8 burrito-size flour tortillas

Steps:

Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.
Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.

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