Scallions are one of the few salad-y ingredients that manage to keep their appeal 12 months out of the year. They’re always in the grocery store, and I try to keep a bunch or two in my fridge. I won’t touch a tomato again until August, but these get me through to the other side. One of my favorite ways to use scallions is to char them. The raw ones can be too onion-y, but charring softens their sharp bite. In the summer, I’ll toss them in a bit of oil and salt and throw them on a hot grill, but, during these darker days, I’ll do my charring indoors. I’ll chop them up with some olive oil, salt, and pepper, then throw them in a cast-iron skillet. When they’re blackened and crispy on the outside and creamy in the center, they’re done.

Charred scallions are good on pretty much anything, but I love to use them to anchor a salad dressing, like in this rotisserie chicken salad. Using a rotisserie chicken creates a hearty, healthy meal that’s halfway done before you even start cooking, which makes a weeknight meal feel so much more manageable. The less-than-15 minute-homemade croutons, so much better than store-bought, will upgrade the whole plate. And those scallions round out a dressing packed with creamy mayo and double-acid (lemon and rice vinegar) action. The char plays off that creamy sweetness, bringing a little smoky depth to whatever greens I’m working with. Maybe I’ll throw some pepitas or chopped almonds into the salad to add another layer of texture, then dinner is done.

Get your char on:

rotisserie chicken salad with charred scallion dressing 1 - Rotisserie Chicken Salad with Charred Scallion Dressing

Rotisserie Chicken Salad with Charred Scallion Dressing

A hearty, healthy recipe that’s halfway done before you even start cooking. Choose a rotisserie chicken that’s heavy for its size—that means it’s usually juicier.

A hearty, healthy recipe that’s halfway done before you even start cooking. Choose a rotisserie chicken that’s heavy for its size—that means it’s usually juicier.

INGREDIENTS

  • 5 ounces country-style bread, crusts removed, torn into 1-inch pieces
  • 10 tablespoons extra-virgin olive oil, divided
  • 2 scallions
  • Kosher salt, freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon 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

RECIPE PREPARATION

  • Preheat oven to 450°. 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.