Roast Chicken Salad With Croutons and Shallot Dressing

Roast Chicken Salad With Croutons and Shallot Dressing
Recipe Date:
March 16, 2022
Serving Size:
Cook Time:
Imperial (US)
  • 1/3 cup minced red onion or shallots
  • 3 tbsps sherry or balsamic vinegar
  • salt and freshly cracked black pepper
  • 1/4 cup extra-virgin olive oil, more to taste
  • 1/4 cup minced parsley
  • 3 tbsps olive oil
  • 2-3 cups bite-size bread pieces
  • 11 ounces leftover roast chicken, skin and bones removed, with any juices that have collected in the container
  • 6 ozs ounces tender salad greens, like mesclun, bibb or oak leaf lettuce
  • 2 ozs chunk parmesan or aged gouda or other sharp cheese

Tasting notes: We love roasted chicken wihh Rosé, they compliment each other perfectly between the rich savoryness of the chicken contrasting with the bright acidity of the Rose.

Serena's tips: Rub the bread for croutons with garlic to add some punch and add the dressing sparingly to suit your taste.


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Recipe from Antoine Westermann, adapted by Julia Moskin for the New York Times. Photo courtesy of Melina Hammer for The New York Times.