Best 10 Roast Chicken Salad With Croutons And Shallot Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight with our tantalizing Roast Chicken Salad, a harmonious blend of flavors and textures that will leave your taste buds craving more. This delectable dish features tender, succulent roast chicken, complemented by a medley of crisp croutons and a tangy shallot dressing. Prepare to embark on a culinary journey as we guide you through the simple steps of creating this mouthwatering salad, along with two additional recipes that will elevate your dining experience. Discover the secrets of our flavorful Avocado Ranch Dressing, a creamy and versatile sauce perfect for salads, sandwiches, and dips. Elevate your culinary skills with our foolproof Shallot Dressing, a tangy and aromatic dressing that adds a burst of flavor to any dish. Let's begin our culinary adventure and transform ordinary ingredients into an extraordinary feast.

Check out the recipes below so you can choose the best recipe for yourself!

EASY PAN-ROASTED CHICKEN AND SHALLOTS



Easy Pan-Roasted Chicken and Shallots image

Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

2 bone-in chicken breasts, skin on, halved (about 10 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
2 sprigs fresh rosemary
3/4 cup chicken stock, plus 1/2 cup more if needed

Steps:

  • Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
  • Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
  • Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
  • Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

ROASTED CHICKEN SALAD



Roasted Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 10 to 15 servings

Number Of Ingredients 19

7 1/2 pounds boneless, skinless chicken breasts
Salt and pepper
Salt and pepper
2 pinches cayenne pepper
1 tablespoon lavender
1 lemon, juiced
3 cloves garlic, minced
2/3 cup sliced roasted almonds
1 large onion, chopped
1/2 bunch celery, chopped
Dressing, recipe follows
2 tablespoons chopped parsley leaves
2 tablespoons chives
2 tablespoons chopped tarragon leaves
1 cup mayonnaise
3/4 cup sour cream
1/4 cup extra-virgin olive oil
2 tablespoons honey
Salt and pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
  • Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
  • Mix all ingredients together.

ROTISSERIE CHICKEN SALAD WITH CHARRED SCALLION DRESSING



Rotisserie Chicken Salad with Charred Scallion Dressing image

A hearty, healthy meal that's halfway done before you even start cooking.

Provided by Adam Rapoport

Categories     Bon Appétit     Salad     Dinner     Chicken     Green Onion/Scallion     Lemon Juice     Radish     Avocado     Quick & Easy     Lettuce

Yield 4 servings

Number Of Ingredients 12

5 ounce country-style bread, crusts removed, torn into 1" pieces
10 tablespoons olive oil, divided
2 scallions
Kosher salt, freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoons Dijon mustard
1 tablespoons mayonnaise, preferably Hellmann's (Best Foods)
1 small rotisserie chicken, meat pulled from bones and shredded
6 radishes, trimmed, cut into wedges
1 head of Bibb lettuce, leaves separated
1 avocado, sliced, divided

Steps:

  • Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8-12 minutes; let croutons cool.
  • Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.
  • Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
  • Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.

ROASTED CHICKEN WITH CROUTONS



Roasted Chicken with Croutons image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 26

One 4- to 5-pound roaster chicken
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
6 sprigs fresh thyme
2 sprigs fresh rosemary
1 head garlic, sliced in half
1/2 medium yellow onion
1 baguette
3 tablespoons unsalted butter, at room temperature
2/3 cup white wine
1/3 cup chicken stock
4 tablespoons unsalted butter, cut into tablespoon pieces
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
Dijon mustard, as needed
Bistro Salad, recipe follows
1 head Bibb lettuce, torn into bite-size pieces
Handful of chopped mixed fresh herbs, such as chives, tarragon and parsley (about 1/4 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons minced shallots
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the chicken: Preheat the oven to 425 degrees F. When hot, put a cast-iron skillet in the oven to preheat, about 5 minutes.
  • Dry the chicken with paper towels. In a small bowl, mix together the salt, pepper and garlic powder. Generously season the chicken inside and out with the salt mixture. Stuff the chicken cavity with the thyme, rosemary, garlic and onion.
  • Slice the baguette on the bias into five 2-inch-thick slices. Spread some butter on one side of each slice. Carefully remove the hot skillet from the oven and arrange the baguette slices buttered-side down in the center of the skillet. Place the chicken on the baguette slices, making sure all of the bread is covered by the chicken. Roast until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, about 1 hour and 15 minutes. Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Remove the baguette slices from the skillet and reserve.
  • For the pan sauce: While the chicken is resting, put the skillet over medium-high heat. Pour in the wine and scrape with a wooden spoon to remove all the brown bits. Add the chicken stock and cook until the liquid is slightly reduced, about 2 minutes. If any juices from the chicken have collected on the cutting board, pour them into the skillet now. Add in the butter piece by piece, waiting for each to melt before stirring in the next piece. Stir in the rosemary and thyme. Season with salt and pepper.
  • For serving: Carve the chicken and serve with the baguette slices, pan sauce, Dijon mustard and Bistro Salad.
  • Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, shallots, mustard, salt and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS



Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons image

This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

Country bread, ciabatta or other sturdy bread, preferably stale, sliced at least 1/2-inch thick
1 tablespoon extra virgin olive oil, more as needed
2 teaspoons kosher salt, more as needed
1/2 teaspoon freshly ground black pepper, more as needed
1 4- to 5-pound chicken, patted dry
1 garlic head, sliced in half horizontally, through the cloves
1 bay leaf
1/2 lemon
1/2 bunch thyme sprigs

Steps:

  • Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
  • Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
  • Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.

SKILLET ROAST CHICKEN WITH CARAMELIZED SHALLOTS



Skillet Roast Chicken With Caramelized Shallots image

Chicken, shallots, a splash of oil and vinegar - that's all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don't forget some crusty bread or rice; you'll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

3 to 4 pounds bone-in, skin-on chicken pieces
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
15 shallots, peeled, trimmed and halved through the root
2 tablespoons sherry vinegar, red wine vinegar or balsamic vinegar

Steps:

  • Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
  • In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
  • Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
  • Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS



Pan-Seared Chicken Breasts with Shallots image

Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.

Provided by Amy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
⅓ cup dry white wine
½ cup chicken broth

Steps:

  • Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
  • Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g

CHICKEN AND PARSNIP SALAD WITH ROASTED SHALLOT DRESSING



Chicken and Parsnip Salad With Roasted Shallot Dressing image

Provided by Celia Barbour

Categories     salads and dressings

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

3/4 pound parsnips
1 pound boiling or all-purpose potatoes, such as Yukon Gold
3 small shallots (unpeeled)
1/4 cup plus 1 tablespoon olive oil, plus more for roasting
Salt and freshly ground black pepper
Meat from 1 roasted chicken or scraps of leftover chicken, torn into bite-size pieces
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped mixed herbs, such as parsley, tarragon, thyme and chervil
1 bunch lettuce, cored and torn into pieces
1 handful arugula

Steps:

  • Preheat oven to 400 degrees. Peel parsnips and quarter lengthwise, cutting out core. Cut parsnips into pieces about size of long French fries. Place in a bowl. Cut unpeeled potatoes into 1-inch chunks, and add to bowl. Add shallots and enough olive oil to coat (about 1 tablespoon) and sprinkle generously with salt and pepper.
  • Spread on a baking sheet and roast until soft, about 35 minutes, turning once midway through roasting. Be careful not to overcook, removing shallots when very soft and smaller pieces of parsnip as soon as they are browned and tender. Set shallots aside. Combine parsnips, potatoes and chicken in a bowl.
  • Peel shallots and chop very finely. Transfer to a bowl and combine with 1/4 cup plus 1 tablespoon olive oil, vinegar, mustard and herbs. Season with salt and pepper to taste.
  • Toss chicken and parsnip mixture with about half the dressing. Toss lettuce and arugula with remaining dressing. Arrange greens on plates with chicken mixture on top and serve.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams

GREEN SALAD WITH ROAST CHICKEN AND SWEET POTATO



Green Salad with Roast Chicken and Sweet Potato image

Roasted chicken gives this main-course salad plenty of protein, and the chunks of sweet potatoes and shallots are full of potassium. The vinaigrette, made by deglazing the pan with cider vinegar and whisking it together with olive oil, brings the flavors together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

1 whole skinless, bone-in chicken breast (about 14 ounces)
1/4 teaspoon ground ginger
Black pepper
1/4 teaspoon coarse salt
3 tablespoons extra-virgin olive oil
2 sweet potatoes (10 ounces total), peeled and cut into 1/2-inch cubes
6 shallots, peeled and halved lengthwise (quarter if large)
1/2 head red-leaf lettuce, torn into pieces (2 1/2 ounces)
1/2 head frisee (2 ounces), torn into pieces
2 1/2 cups baby arugula (2 ounces)
2 tablespoons cider vinegar
Pinch of freshly ground pepper
1 tablespoon fresh thyme leaves

Steps:

  • Preheat oven to 400 degrees. Rinse chicken, and pat dry. Rub breast side with ginger and 1/8 teaspoon salt. Heat 2 tablespoons oil in a large (12-inch) ovenproof skillet over medium-high heat until hot but not smoking. Place chicken in skillet, breast side down; cook until breast side begins to turn golden brown, about 4 minutes.
  • Turn chicken over. Add potatoes and shallots to skillet; turn to coat in oil. Transfer skillet to oven. Roast chicken and vegetables, turning vegetables occasionally, until vegetables are tender and chicken is cooked through, 20 to 25 minutes. While chicken roasts, put salad greens in a serving bowl; set aside.
  • Transfer chicken to a cutting board and vegetables to a plate. Add vinegar to skillet; cook over medium-high heat, scraping up brown bits from bottom of skillet with a wooden spoon, 30 seconds. Remove from heat; whisk in 1/8 teaspoon salt, the pepper, thyme, and remaining tablespoon oil.
  • Cut chicken into 1/4-inch-thick slices. Add chicken and vegetables to salad greens. Toss with warm vinaigrette.

Nutrition Facts : Calories 248 g, Cholesterol 42 g, Fat 15 g, Fiber 2 g, Protein 14 g, Sodium 69 g

ROAST CHICKEN GARDEN SALAD



Roast chicken garden salad image

Maximise the flavour of a succulent whole chicken by cooking the croutons in the same tray and using the juices for a dressing

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 13

1 large chicken (about 2kg/4lb 8oz)
2 lemons , halved
½ a small bunch thyme
olive oil , for drizzling
1 ciabatta loaf, torn into pieces
90g pack prosciutto
1 garlic bulb, halved horizontally
200g pack green bean
1 bunch spring onions , sliced
small bunch parsley , roughly chopped
4 Baby Gem lettuces , separated into leaves
1 tbsp olive oil
juice 1 lemon

Steps:

  • Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out, then stuff the cavity with 1 of the lemons and the thyme. Sit in a roomy roasting tin, drizzle with olive oil and roast for 40 mins.
  • Remove the tin from the oven, then scatter the ciabatta pieces around the chicken and ruffle over the prosciutto. Add the garlic and remaining lemon halves to the tin. Roast everything together for 40 mins more until the croutons and prosciutto are crisp. Remove from the oven, transfer the chicken to a plate and leave to cool. Remove the croutons and prosciutto, and set aside.
  • While the chicken is cooling, cook the green beans in a pan of boiling water for 5 mins. Drain, cool under cold water, then tip into a big bowl with the spring onions and parsley.
  • To make the dressing, squash the roasted lemon and garlic in the roasting tin with a potato masher. Remove all the skin from the garlic, then stir in the olive oil and lemon juice with some seasoning - scrape the bottom of the tin to get all the sticky chicken juices into your dressing. Stir in any resting juices from the chicken and set aside.
  • When the chicken is cool enough to handle, strip the meat off the bones. Just before serving, add the dressing, chicken, croutons, prosciutto and lettuce to the green bean mix in the bowl, toss together and scatter over a large serving platter.

Nutrition Facts : Calories 615 calories, Fat 33 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 1.6 milligram of sodium

Tips:

  • For the best results, use a whole chicken that is between 3 and 4 pounds. A smaller chicken will not produce enough meat for the salad, and a larger chicken will take longer to cook.
  • To ensure that the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
  • If you don't have a meat thermometer, you can check the chicken for doneness by piercing it with a fork. If the juices run clear, the chicken is cooked.
  • Let the chicken cool slightly before shredding it. This will make it easier to handle and will prevent the chicken from falling apart.
  • To make the croutons, use a hearty bread, such as sourdough or French bread. Cut the bread into 1-inch cubes and toss them with olive oil, salt, and pepper. Bake the croutons in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until they are golden brown and crispy.
  • For the shallot dressing, use a good quality olive oil and vinegar. You can also add a touch of honey or Dijon mustard to taste.

Conclusion:

Roast chicken salad is a versatile and delicious dish that can be served for lunch or dinner. It is also a great way to use up leftover chicken. With a few simple ingredients, you can create a flavorful and satisfying salad that the whole family will enjoy.

Related Topics