Roast Chicken Salad With Croutons and Shallot Dressing Recipe (2024)

I've made a similar dressing for years. I use meyer lemon juice (we have a tree). I just can't imagine this dressing with balsamic vinegar. it's just too strong and would overwhelm the delicate shallot flavor. stick with lemon juice or sherry vinegar.

Delicious! I sliced garlic cloves and let them sit in olive oil for a few hours, then used the garlic infused oil to toast the croutons and for the vinaigrette (minced some of the garlic slices for the dressing as well). I used lemon and a dollop of Dijon mustard for the vinaigrette, no vinegar at all. Used an organic Bell & Evans herb roasted chicken from the supermarket. Doesn't get much easier than this for a weeknight meal.

Delicious salad. I had half of a very juicy chicken, a few slices of sourdough bread for croutons, and some beautiful greens, and these ingredients came together to make a delicious entree salad. In Step 3, I shredded the chicken and put it and the juices into a frying pan for a couple of minutes so that the juices had melted and the chicken was at room temperature. It wasn't warm enough to wilt the lettuce. I tossed it all together in a large bowl and topped with the thin slices of cheese.

A white lemon-flavored balsamic works beautifully.

I’ve made this zillions of times and is perhaps my favorite of all the recipes I’ve cooked from the NYT. I use Ina Garten’s chicken recipe for the chicken, which is easy enough to do on a weeknight. Sherry vinegar is the only way to go for the dressing… it’s worth the spot in your pantry.

This is a tasty easy weekday meal but could use a bit more flavor in the dressing. I used the chicken dripping but still felt it needed a squeeze of lemon or more. Next time will add some dijon as others have noted. Otherwise, a keeper!

This was so wonderful! We kept talking about it all night! The dressing was perfect as written, with sherry vinegar. Will make this again!

9/15/22: made pretty much as recipe, but I mixed the chicken with the juices and let B layer the rest on. B loved it!

a very underwhelming recipe

Made for 3 people. Made only half of dressing recipe - could have used more. Use about half of shallot - it's too strong as the recipe is written. Be sure to shave a lot of parm on top of the salad - it really makes it better.

Delicious. I didn't do the croutons because of lack of time, so I used bought tortilla strips instead. I heated up the leftover roasted chicken with the jelled juices, then added minced garlic. I used balsamic vinegar and the dressing was yummy. Followed the recipe entirely, otherwise. It was really tasty, quick and easy.

Used champagne vinegar and mustard in the dressing ; didn’t like the sherry vinegar,

I used White Balsamic vinegar and grilled sourdough croutons, (tossed with garlic infused olive oil) as previously mentioned by other cooks, adding roasted asparagus with a squeeze of lemon to bring it that one notch up. Very well received and enjoyed by all.

Absolutely enjoyed the simplicity of this dish. Only modification I made was Infusing the oil with garlic slices for the croutons. Chicken juices aren’t necessary to make this dish a success.

I made it just as written, and it was fabulous!

Delicious salad. I had half of a very juicy chicken, a few slices of sourdough bread for croutons, and some beautiful greens, and these ingredients came together to make a delicious entree salad. In Step 3, I shredded the chicken and put it and the juices into a frying pan for a couple of minutes so that the juices had melted and the chicken was at room temperature. It wasn't warm enough to wilt the lettuce. I tossed it all together in a large bowl and topped with the thin slices of cheese.

Balsamic and white wine vinegar. Soaked garlic in olive oil for both sautéing croutons and salad dressing. Threw out garlic.

Delicious! I sliced garlic cloves and let them sit in olive oil for a few hours, then used the garlic infused oil to toast the croutons and for the vinaigrette (minced some of the garlic slices for the dressing as well). I used lemon and a dollop of Dijon mustard for the vinaigrette, no vinegar at all. Used an organic Bell & Evans herb roasted chicken from the supermarket. Doesn't get much easier than this for a weeknight meal.

We made this tonight and it was delicious! We used sherry vinegar. The shallots add great tang. I just wish I had a wonderful Parisian chicken to cut up instead of the rotisserie bird from the grocery store. But it was great just the same. Good summer main-course salad.