Description
This Rotisserie Chicken Salad is fresh, colorful, and full of bold flavors—from smoky grilled corn and creamy avocado to tangy pickled onions and crispy bacon. Topped with a warm hot bacon dressing, it’s the ultimate easy dinner or hearty lunch!
Ingredients
Salad Ingredients:
2 ears of corn, grilled (or ~1 cup)
12 to 16 oz spring greens
1 rotisserie chicken, meat pulled and chopped
1 avocado, thinly sliced
6 medjool dates, pitted and chopped
4 oz goat cheese, crumbled
¼ cup pickled onions
¼ cup sliced almonds, toasted (optional)
Hot Bacon Dressing:
3 slices bacon
3 tbsp bacon fat (rendered from above)
1 garlic clove, minced
3 tbsp apple cider vinegar
2 tsp brown sugar
1 tsp Dijon mustard
¼ tsp pepper
⅛ tsp salt
Instructions
Prep the Corn & Bacon:
Grill the corn if desired. Cook the bacon in a skillet until crispy. Reserve 3 tablespoons of bacon fat.Make the Hot Bacon Dressing:
In a small saucepan, combine bacon fat, minced garlic, apple cider vinegar, brown sugar, Dijon mustard, pepper, and salt over medium-low heat. Whisk until emulsified. Stir in crumbled bacon. Keep warm on low heat until ready to serve.Prep Salad Toppings:
Slice the avocado, chop dates, remove corn from the cob, and crumble goat cheese. Toast almonds if using.Assemble the Salad:
In a large bowl, toss spring greens with salt and pepper. Layer on the chicken, grilled corn, dates, goat cheese, pickled onions, and almonds. Add avocado slices on top.Finish and Serve:
Drizzle the warm hot bacon dressing over the salad just before serving. Enjoy immediately!
Notes
Make pickled onions ahead of time (the night before or at least 1 hour prior).
Use leftover grilled corn or frozen corn as a shortcut.
Substitute goat cheese with feta or shredded cheddar if preferred.
For a vegetarian version, skip the chicken and bacon dressing and use a vinaigrette.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No cook (with optional grilling/frying)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 580 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg