Rotisserie Chicken Salad With Greens and Herbs

By Sam Sifton

Published February 16, 2019

  • David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
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This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers. Mix the chicken with a few handfuls of baby arugula, a large handful of sliced scallions and a lot of chopped cilantro. Cut an avocado or two into the mix if you have them on hand. Then make a dressing out of lime juice — one juicy squeezed lime will do — a pressed garlic clove and a few glugs of olive oil, seasoned with salt and pepper. Drizzle that over the top and serve. Dinner in 15 minutes, tops. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

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1,663 user ratings
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Comments

Jean

This is similar to Nigella Lawson’s Roast Chicken Salad (w/ Spinach) found on this website. She includes a recipe for lime & olive oil dressing with salt which is delicious.

Marilyn Mears

A favorite easy, quick "recipe", with endless variations. I add walnuts or almonds for protein and crunch. Tasty and filling.

Anne

The problem with store bought rotisserie chicken is the salt content. It's usually way too much. Then they add dextrose to a gelatinous liquid filled with other dreadful additives to camouflage was what never a quality chicken in the first place. Make your own when it's convenient and then use it for this nice no-recipe recipe.

Sally

Unfortunately, for many who have alpha-gal syndrome, rotisserie chickens are a no go. Most contain carrageenan, a red algae which contains alpha-gal. Walmart, Food Lion, Kroger, and Costco all have carrageenan in their rotisserie chicken. I wish the NYT would advocate for carrageenan free rotisserie chicken. Sure would make life easier for a multitude of Americans.

Melissa R in Warwick

This no-recipe has been a game changer for me. I make it cruelty-free by using Beyond brand frozen seasoned vegan 'chicken' pieces, adding garlic powder and paprika, it cooks up in under 10 minutes. I do the rest as described in the no-recipe, subbing sliced onion for scallion, plus the optional avocados. This dish is restaurant worthy IMO, I've had it (& loved it) almost every night for the past week, can't wait to try some of the other no-recipes (and make them cruelty-free too!). Thank you!

Beverly

I added fresh mint and cubed mango and it was absolutely delicious! Great summer salad!

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