Serves 4
This warm chicken salad is based on a classic French bistro recipe that makes use of rendered chicken fat, but a good olive oil works beautifully, too. It’s a great way to use leftover roast chicken, whether you roast it yourself or use a rotisserie chicken from the market.
Vinaigrette
2 tablespoons fresh lemon juice
2 small shallots, finely chopped
½ teaspoon Dijon mustard
½ teaspoon honey
¼ cup warm, rendered chicken fat or extra virgin olive oil
Salad
3 cups shredded or chopped cooked chicken
2 cups chopped parsley
3 cups torn spinach leaves
½ cup sliced radishes
1 cup toasted croutons
Salt and freshly ground black pepper, to taste
Vinaigrette: In a small bowl, whisk together the lemon juice, shallots, mustard, and honey. Gradually whisk in the fat or oil.
Salad: Put the chicken, parsley, spinach, radishes and croutons into a large bowl. Toss in enough of the vinaigrette to generously coat the ingredients. Season with salt and pepper to taste.
