Rotisserie chicken salad with bagged slaw and a lemon-mustard dressing
Adam Ragusea · ♥ 7.6K likes · 203K views · 15 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole grocery store rotisserie chicken
Cut the skin joining the thigh to the body and dislocate the legs from the hip sockets; set aside.
Pull the breast meat off by hand and pull off the wing; scrape out the tenderloin and the meat by the neck.
Alternatively, feel for the keel bone, slice down beside it and peel the meat away.
Flip the carcass and scoop out the two oysters by the hip joints; freeze the carcass for stock or discard.
Keep the dark meat aside to eat on its own; use the drier white meat for the salad.
Why the white meat goes in the salad
Cut the white meat into small pieces, with or against the grain.
- 1 bag bag of slaw or pre-mixed salad
Empty the bag of slaw into a serving bowl and add the chicken.
- lemon juice
- olive oil
- mustard
Make the dressing directly in the bowl: lemon juice and olive oil about half and half, plus a little mustard.
Dressing in the bowl