Shredded Chicken Salad

Adapted from Bon Appetite's Rotisserie Chicken Salad Recipe.

Liz doesn't like radishes, so we added apples. With the addition of apples, I added about half a cup of apple juice to the dressing. It'd be good with cucumbers and carrots. We also used spinach instead of butterhead or bib lettuce.

Ingredients

CROUTONS

5 oz country-style bread, cut 

    or torn into 1-inch pieces

3 tbsp EVOO

salt & pepper

DRESSING

2 scallions

1 T oil (for the scallions)

2 tbsp fresh lemon juice

2 tbsp unseasoned rice vinegar

1 tbsp dijon mustard

1 tbsp mayonnaise

1/2 C apple cider

SALAD

6 oz shredded chicken

1/2 honeycrisp or fuji apple

spinach or Bibb lettuce or butterhead lettuce

1 avocado sliced

Instructions

Preheat oven to 450. 

Toss 1 T of EVOO with the bread pieces and season lightly with salt and pepper.

Spread the bread out over a parchment lined cookie sheet and bake for 10-15 minutes until lightly browned and crispy.

Divide the white and green parts of the green onion, and finely chop each. Put the white parts in a small bowl.  

Add 1 T oil to a small non-stick pan and heat over medium. Add the green onion, cook until browned around the edges, about 3 minutes.

Add to the white part of the green onions. Whisk in the lemon juice, rice vinegar, mustard, mayo, and apple cider. Season with salt and pepper. Pour out half for later.

Add the chicken and apples (and any other veggies) and toss to coat. 

Serve over greens and with avocado.