Rotisserie Chicken Salad

Written By Judy Doherty
Rotisserie Chicken Salad

Rotisserie Chicken Salad

Yield 2
Author Judy Doherty
Prep time
8 Min
Total time
8 Min

Here is an easy way to use up leftover rotisserie chicken.

Cook modePrevent screen from turning off

Ingredients

  • 4 cups bibb lettuce leaves, rinsed and spun or patted dry
  • 1 cup shredded, skinless rotisserie chicken
  • 1/2 avocado, peeled, and sliced
  • 6 radishes, sliced thin
  • 1/4 cup sliced green onion
  • 2 tablespoons croutons
  • black pepper to taste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil

Instructions

  1. Rinse the lettuce and spin dry. Toss with oil and vinegar in a mixing bowl. Divide between two large pasta-sized bowls.
  2. Top with chicken, avocado, radishes, green onions, and croutons.
  3. Add black pepper to taste.

Nutrition Facts

Calories

375

Fat

19 g

Sat. Fat

3 g

Carbs

27 g

Fiber

10 g

Net carbs

17 g

Sugar

5 g

Protein

30 g

Sodium

377 mg

Cholesterol

62 mg

Freeze any leftover flour for another use.

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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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