Classic Roasted Chicken Salad with Green Aioli & Chicken Skin Croutons
This dinner-worthy salad combines roasted chicken with crispy chicken skin croutons and a flavorful green aioli. Packed with fresh vegetables and bold flavors, it's an elegant dish perfect for a special occasion or a satisfying weeknight meal.
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.
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