Bon Appétit
By Adam Rapoport
4.9
(16)
Photo by Alex Lau
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A hearty, healthy meal that’s halfway done before you even start cooking.
Ingredients
4 servings
5 ounce country-style bread, crusts removed, torn into 1" pieces
10 tablespoons olive oil, divided
2 scallions
Kosher salt, freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoons Dijon mustard
1 tablespoons mayonnaise, preferably Hellmann’s (Best Foods)
1 small rotisserie chicken, meat pulled from bones and shredded
6 radishes, trimmed, cut into wedges
1 head of Bibb lettuce, leaves separated
1 avocado, sliced, divided
Preparation
Step 1
Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8–12 minutes; let croutons cool.
Step 2
Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.
Step 3
Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
Step 4
Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.
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Reviews (16)
Back to TopTriangleWhere do you find nutritional chart for this recipe. I haven’t seen one yet on epi
Mdlewi
Plain, Washington
1/15/2022
This was delicious! Both my husband and I thoroughly enjoyed the favours and are looking forward to having it again. The only modifications I made was to use shallots in place of scallions and added some cucumber to the lettuce and avocado. Great meal ready in no time but it looks like a lot of effort went into making it!
valhumbug
West Kelowna, BC Canada
8/14/2020
Very good. Recipe also permits adding other fresh veggies on hand.
annebelleau
4/27/2020
Very good! I made a half-recipe for the two of us. Next time I will double the number of scallions and amp up the dressing flavor by adding a bit of sweetness (agave?) and perhaps a shake of cayenne. The best part of all is that the other half of the shredded chicken awaits us in the freezer.
browns19fan
Mentor, Ohio
3/11/2020
I made my own chicken. If say Slice the green scallions about 1/2”Finely sliced they just burn completely without leaving that burnt scallion smell. All the same a fresh tasty dressing without the hassle of a proper Caesar dressing.
foodnpiste
2/3/2020
Excellent!
mrosenstein5059766
Chicago
1/21/2020
To Catcitytennis - read the nutritional info AGAIN. 1,000 calories is for 4 SERVINGS, not 1. Now I have prepared this, just made a larger quantity, i.e. used an entire bunch of scallions. Even people that do not care for onions love this salad. A go to for using up odd, leftover ingredients in the fridge!
baileyanddaisey
Castaic, CA
1/13/2020
Made exactly as presented. Delicious!
suscrg
Franklin, TN
5/4/2019
Really great...loved the dressing...super easy to put together and the croutons were terrific. Easy weeknight dinner.
drloverde
Sherman Oaks, CA
3/5/2019
This is so easy and so delicious. Charring the scallions is wonderfully fragrant and makes it seem like you're doing a lot more work than you are in reality. A great main meal salad.
KMD_Chicago
Chicago, IL
1/23/2019
Loved it. We did leave the crust on the bread. We made it for a luncheon and got compliments on how it looked as well as the flavor.
Anonymous
New York
1/26/2018
This was delicious. I didn't have radishes so i used cucumbers. The dressing was fantastic. Will definitely make this again.
jdough25
12/10/2017
Excellent.
farmerdms
12/6/2017
Wasn’t a fan of the dressing when I tasted it on its own.... but wow, this tasted great. Only changes I made was adding cucumbers and I just poured the salad dressing on after I put everything else on my plate. Definitely a keeper.
plotkinator
Boston, MA
12/5/2017
Really great- added garbanzo beans and toasted pepitas for crunch. Crowd pleaser.
beachmum1
Anderson, SC
11/30/2017
TagsSaladAmericanChickenPoultryScallionOnionRoot VegetableVegetableLettuceLeafy GreensAvocadoRadishLemonCitrusFruitMainDinnerLunchBrunchNut FreeEasyWeeknight MealsRoastBon Appétit
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