24
Feb 2011

Rotisserie Chicken + Citrus Salad

I am an enormous fan of the rotisserie chicken…

But there seems to be some debate around our house as to its edible content. My husband routinely [exasperatedly] claims that I throw away half the chicken. This has grown tiresome. I have made my argument time and time again about fat content and heart attacks to deaf ears. So, I have now mastered the art of pulling the meat from the bones in mere moments and burying the carcass at the bottom of the trash before he can object – and where I can be guaranteed he won’t pull it out to gnaw on the bones [or so he has threatened]. Yes, you heard that right. Must be some evolutionary defect leftover from the caveman days.

I love a hearty salad that has enough good stuff in it to satisfy as an evening meal. This citrus dressing is light, really versatile and gives all the other ingredients a pop of freshness. I love it on arugula with any mix of fresh citrus [or pears] and either chicken or quickly seared scallops. I’ll substitute blue cheese and a sprinkle of toasted nuts if I’m in a meatless mood. Right now with kumquats in season, I can’t get enough of their petite sublimity and their counter-intuitive flavor profile with the sweet exterior rind and tart center.

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1 large navel orange [juice + zest]
1/4 cup white balsamic vinegar or champagne vinegar
1/4 cup olive oil
sprinkle of kosher salt + several generous turns of coarse pepper
2  tsp dijon mustard
1 tsp sugar
1 large clove garlic, smashed

Combine in mason jar or other airtight container and shake. Can be made in advance for flavors to meld. Enjoy over arugula [or other greens] with avocado slices and fresh fruit of your choosing  Рremove garlic clove before serving.

{ 6 comments… read them below or add one }

sarah February 24, 2011 at 7:50 pm

This looks delicious! So pretty.

I’m one of those that uses that carcass to the very end. My kids laugh, but I’ll boil it until there’s something to use.

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Kim February 24, 2011 at 8:40 pm

At the risk of sounding like I live out in the backwoods, we take the carcass straight out to the burn barrel so that it doesn’t stink up the garbage can. Yeah, that sounded bad…

Love the use of arugula, and especially keeping the avocado in slices so that those of us who are picky eaters can easily give them to others.

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The Fromagette February 24, 2011 at 9:56 pm

Haha, love it!!

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Kimby February 25, 2011 at 7:20 am

Love the freshness of this vinaigrette! It reminded me of Spring…

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carolinaheartstrings February 25, 2011 at 8:35 am

This recipe looks delicious. Thanks for sharing it.

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Cookin' Canuck March 2, 2011 at 9:12 pm

Gorgeous photo, Rachel! Brilliant idea to pair the chicken and greens with kumquats.

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