Summer barbecues call for light, refreshing dishes that burst with flavor, and this smoked chicken salad recipe with a tangy white wine vinaigrette fits the bill perfectly. Combining the smoky notes of the chicken with the vibrant vinaigrette and the freshness of mesclun greens, this dish is both satisfying and surprisingly simple to prepare.
While this recipe utilizes leftover smoked chicken, it offers a versatile base that can easily be adapted. Whether you’re using leftover rotisserie chicken, grilling some chicken breasts specifically for the salad, or even using pre-cooked, shredded chicken from the grocery store, you can create this delicious dish with ease.
Inspired by Take 6 Ingredients
This recipe draws inspiration from Irish chef Conrad Gallagher’s “Take 6 Ingredients” cookbook, showcasing the power of creating flavorful dishes with minimal ingredients. With a few adjustments for our taste and readily available options, we’ve crafted a version that’s perfect for any summer gathering.
What You’ll Need:
- Leftover Smoked Chicken: Shredded (around 2 cups) – Use your favorite smoked chicken recipe or try my Smoked Beer Can Chicken for an extra smoky flavor explosion (link to your recipe).
- Mesclun Greens: A pre-mixed salad blend like mesclun greens offers a variety of textures and flavors, but feel free to substitute with your favorite leafy greens.
- Red Onion: Finely chopped, the red onion provides a subtle bite and bright flavor.
- Fresh Cilantro: Chopped, the cilantro adds a vibrant, herbaceous note.
- Lime Juice: Freshly squeezed lime juice adds both acidity and brightness to the dressing.
For the White Wine Vinaigrette:
- White Wine Vinegar: The star of the vinaigrette, providing a tangy base.
- Garlic Shallot Puree: Adds a bit of complexity to the dressing.
- Grapeseed or Extra Virgin Olive Oil: Choose a high-quality olive oil for the best flavor and texture.
- Salt and Pepper: To taste, adjust according to your preferences.
Watch how to make this recipe!
Pro Tips:
- Customize the greens: Feel free to swap the mesclun greens for a combination of your favorite leafy greens like baby spinach, arugula, or romaine lettuce.
- Adjust the sweetness: If you prefer a sweeter dressing, feel free to add a bit more honey.
- Leftovers: This salad can be stored in an airtight container in the refrigerator for up to 24 hours.
Beyond the Summer Grill:
While a natural companion to summer barbecues, this salad’s versatility allows you to enjoy it all year round. Pack it for a light lunch, serve it as a starter, or even transform it into a wrap for a satisfying and portable meal.
More Recipes & Videos
If you try this smoked chicken salad recipe, I’d love to hear what you think! Share photos of your creation using the hashtag #cheftips on social media. Let’s continue the conversation about creating delicious and easy meals together! Here are a few more recipes you may enjoy, complete with video tutorials!
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Smoked Chicken Salad
Ingredients
- 2 cups smoked chicken or rotisserie chicken leftovers shredded
- Mixed organic greens
- 1/2 cup mayonnaise
- 1/2 lemon juice only
- pinch salt
- Black pepper
- 1/2 teaspoon garlic shallot puree
- 1 avocado sliced lengthwise, for garnish
White Wine Vinaigrette
- 1/2 cup hazelnut or grapeseed oil
- 1 tablespoon white wine vinegar
- 1 teaspoon garlic shallot puree
Instructions
Make the Dressing
- Mix together 1/2 cup hazelnut or grapeseed oil, 1 tablespoon white wine vinegar, 1 teaspoon garlic shallot puree. Pour into a squirt bottle.
Make the Salad
- Rough chop the chicken leftovers and put into a mixing bowl. Mix the mayo lemon, salt, pepper and garlic. Fold into the chicken, just enough to bind the chicken together. You may not need all of it. Put in the refrigerator until cool.
- Put 1/4 of sliced avocado on plate. Add chicken in a mound on top. Add organic mixed greens. Top with dressing and fresh cracked pepper.
Video
