Rotisserie Chicken Salad with Charred Scallion Dressing May 19, 2021 by Jill Foucre Leave a Comment Rotisserie Chicken Salad with Charred Scallion Dressing 2021-05-20 02:04:39 Print Ingredients 5 ounces country-style bread, crusts removed, torn into 1-inch pieces 10 tablespoons extra-virgin olive oil, divided 2 scallions Kosher salt, freshly ground pepper 2 tablespoons fresh lemon juice 2 tablespoons unseasoned rice vinegar 1 tablespoon Dijon mustard 1 tablespoon mayonnaise, preferably Hellmann’s 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 Instructions Preheat oven to 450°. 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. 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. Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat. 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. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/