Classic Roasted Chicken Salad with Green Aioli and Chicken Skin Croutons | The Jewish Week | Food & Wine

Classic Roasted Chicken Salad with Green Aioli and Chicken Skin Croutons

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Classic Roasted Chicken Salad with Green Aioli and Chicken Skin Croutons

Adding diced savory chicken skin to a pan of dried bread cubes really ups the crouton ante in this elegant salad, with homemade aioli for an addictive garlicky richness. You can absolutely make this with a rotisserie chicken you’ve picked up on the way home from work.

Servings & Times
  • Serves 6
Total Time:
  • 30 min

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


1. Heat the oven to 350°F.

2. On a rimmed baking sheet, toss together the bread cubes, chopped chicken skin, 2 tablespoons olive oil, ¼ teaspoon of the salt, and black pepper to taste. Bake, tossing the ingredients occasionally, until the croutons are golden and the chicken skin is crisped, 12 to 15 minutes.

3. Meanwhile, combine the garlic, remaining ¼ teaspoon salt, and 1 teaspoon lemon juice in a blender; let stand for 1 minute to dissolve the salt. Then add the basil, tarragon, egg, and egg yolk, and puree briefly on medium speed. With the motor running, drizzle in the ¾ cup olive oil in a slow, steady stream until the mixture is just combined. Set the aioli aside.

4. Pull the chicken meat off the bones and shred it.

5. In a large bowl, toss the arugula and vegetables together. Dress them to taste with lemon juice, olive oil, salt, and pepper (approximately 2 teaspoons lemon juice to 2 or 3 tablespoons oil, but taste as you go). Arrange the arugula and vegetables on a large platter, top them with the chicken, and drizzle with a little more olive oil. Then garnish the salad with the croutons and crisped chicken skin. Serve the aioli alongside for dipping the chicken.

Reprinted from Dinner. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.