This classic roasted chicken salad with green aioli and crispy chicken skin croutons is a versatile, crowd-pleasing dinner recipe that’s anything but ordinary.
Bursting with Mediterranean-inspired flavors, this dish blends heart-healthy greens, crunchy croutons, and a rich, garlicky aioli that takes every bite to the next level.
Why This Recipe Stands Out
This salad isn’t your average chicken dinner. It combines simple, wholesome ingredients in a way that feels both sophisticated and comforting.
The highlight? Crispy chicken skin croutons that deliver an irresistible crunch, paired with a tangy green aioli that’s bursting with herbs like basil and tarragon.
This recipe is also highly adaptable, so you can adjust it to fit your preferences or dietary needs.
If you’ve ever struggled to make salads feel satisfying, this dinner recipe will change your mind. It’s hearty, packed with textures, and offers a perfect balance of protein, greens, and flavor-packed dressing.
Tips for Perfect Execution
To make this salad truly shine, focus on nailing a few key elements:
- Homemade Croutons: Tossing stale bread cubes with olive oil, salt, and chopped chicken skin creates golden, crispy croutons that elevate this dish.
- Green Aioli Perfection: A food processor or blender makes whipping up the garlicky, herb-infused aioli quick and easy. Add the olive oil slowly to achieve the creamy consistency that makes this dressing unforgettable.
- Shredded Chicken: Roasted chicken is key here—whether you use leftovers or prepare a fresh batch, the tender, flavorful meat adds the perfect protein base for your salad.
Substitutions & Modifications
This roasted chicken salad is highly flexible, making it ideal for various dietary preferences and ingredient swaps.
- Vegetarian Option: Skip the chicken and chicken skin croutons. Instead, roast chickpeas with olive oil, smoked paprika, and salt for a protein-packed crunch.
- Gluten-Free: Use gluten-free bread to make croutons or skip them altogether. Swap in roasted sweet potatoes or crispy baked polenta cubes for added texture.
- Low-Carb: Replace the bread with roasted cauliflower or broccoli florets for a salad that’s satisfying without the carbs.
- Herb Variations: If basil and tarragon aren’t your favorites, parsley and cilantro work beautifully in the aioli.
Serving Suggestions
This dinner recipe is versatile enough to fit any occasion. Serve it as a standalone main course, or pair it with these complementary dishes for a Mediterranean-inspired feast:
- A side of warm pita bread or flatbread to scoop up every last bit of aioli.
- A light soup, such as lentil or tomato bisque, for a cozy dinner pairing.
- A crisp glass of white wine or sparkling water with lemon for a refreshing finish.
Meal Prep & Leftovers
This roasted chicken salad is also perfect for meal prep. Make a large batch and enjoy it for several meals throughout the week.
- Storage Tips: Store the salad components separately to keep the greens crisp and the croutons crunchy. Keep the aioli in an airtight container in the fridge for up to three days.
- Quick Assembly: Layer your greens, shredded chicken, and veggies in meal prep containers. Add croutons and a dollop of aioli just before serving.
With its Mediterranean-inspired flavors, this classic roasted chicken salad makes the perfect dinner recipe for any occasion. It’s easy to prepare, loaded with flavor, and highly adaptable for different dietary needs.
The green aioli and crispy chicken skin croutons transform simple ingredients into a dish that feels luxurious and indulgent.
Classic Roasted Chicken Salad with Green Aioli & Chicken Skin Croutons
Equipment
- Microplane (for grating garlic)
- Blender or food processor
- Baking sheet
Ingredients
- 6 ounces bread preferably a stale crusty loaf, cut into 1-inch cubes
- 1 roasted chicken skin removed and chopped
- 2 tablespoons plus ¾ cup extra-virgin olive oil plus more as needed
- ½ teaspoon kosher salt plus more as needed
- Freshly ground black pepper to taste
- 1 large garlic clove grated on a Microplane or minced
- 1 teaspoon fresh lemon juice plus more as needed
- 2 tablespoons fresh basil leaves
- 1 tablespoon fresh tarragon or mint leaves
- 1 large egg
- 1 large egg yolk
- 8 cups about 5 ounces arugula or other greens
- 1 cup fresh vegetables such as halved cherry tomatoes, sliced cucumber, or grated carrot, or a combination
Instructions
Prepare the Croutons and Crispy Chicken Skin:
- Preheat your oven to 350°F.
- In a mixing bowl, toss together the bread cubes, chopped chicken skin, 2 tablespoons olive oil, ¼ teaspoon of salt, and freshly ground black pepper to taste. Spread this mixture evenly on a baking sheet.
- Bake for 12 to 15 minutes, stirring occasionally, until the croutons are golden and the chicken skin is crispy. Remove from the oven and set aside.
Make the Green Aioli:
- Add the garlic, ¼ teaspoon salt, and 1 teaspoon lemon juice to a blender or food processor. Let the mixture rest for about 1 minute to allow the salt to dissolve.
- Add the fresh basil leaves, tarragon (or mint), the whole egg, and the egg yolk. Blend on medium speed until combined.
- Slowly pour in the ¾ cup olive oil in a steady stream while blending until the aioli forms and is just thickened. Set aside for serving.
Shred the Chicken:
- Remove the meat from the roasted chicken, discarding the bones. Shred the meat into bite-sized pieces and keep it ready for the salad.
Assemble the Salad:
- In a large bowl, combine the arugula and vegetables, such as cherry tomatoes, cucumber slices, or grated carrots.
- Dress the greens and vegetables with a mix of lemon juice (about 2 to 3 teaspoons), 2 to 3 tablespoons olive oil, and salt and pepper to taste. Toss until everything is evenly coated.
- Transfer the dressed salad to a large serving platter. Arrange the shredded chicken on top, drizzle with a little extra olive oil, and sprinkle additional salt and pepper if needed.
Finish and Serve:
- Add the croutons and crispy chicken skin on top of the salad as a garnish.
- Serve the green aioli on the side as a flavorful dip for the chicken or a drizzle over the salad.
Notes
- For a time-saving option, use a store-bought rotisserie chicken.
- Customize the vegetables to match seasonal availability or personal preference.
- The green aioli doubles as a great dip or sandwich spread.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.