ROAST CHICKEN SALAD WITH CROUTONS AND SHALLOT DRESSING

Roast Chicken Salad With Croutons and Shallot Dressing image

This bowl of chicken, croutons and greens makes a cool, satisfying summer dinner. Leftover roast chicken with its juices yields the most savory dressing, but leftover fried or poached chicken are also excellent.

Provided by Julia Moskin

Categories salads and dressings, main course

Time 30m

Yield 3 or 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup minced red onion or shallots
3 tablespoons sherry or balsamic vinegar
Salt and freshly cracked black pepper
1/4 cup extra-virgin olive oil, more to taste
1/4 cup minced parsley
3 tablespoons olive oil
2 to 3 cups bite-size bread pieces
10 to 12 ounces leftover roast chicken, skin and bones removed, with any juices that have collected in the container
5 to 6 ounces tender salad greens, like mesclun, Bibb or oak leaf lettuce
2 ounce chunk Parmesan or aged Gouda or other sharp cheese

Steps:

Make the dressing: In a bowl, combine shallots and vinegar and set aside 10 to 30 minutes to soften. Add 2 big pinches of salt and a dozen grinds of black pepper. Whisk in the oil and then the parsley. Taste and add more oil, salt and pepper as needed.
Make the croutons: Gently warm the olive oil in a skillet. When a piece of bread sizzles when dropped into the pan, add all the bread and cook slowly, stirring, until golden brown on all sides. Sprinkle with salt, transfer croutons to a bowl and wipe out the pan.
In the same pan, add the cooled chicken juices (they may have jelled). Don't worry if your chicken doesn't have juices; the salad will still be excellent. Add a tablespoon of water to pan and heat juices until smooth and runny. Dice or tear the chicken into bite-size pieces.
In a large bowl, toss the greens well with about 2/3 of the dressing. Taste and add more if needed. Divide greens among 3 or 4 bowls or plates. On top, divide the chicken, then the croutons, then the juices. Using a vegetable peeler, shave 3 or 4 thin, wide slices of cheese on top of each salad. Spoon a little more dressing on top and grind pepper over. Serve immediately.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 29 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 487 milligrams, Sugar 4 grams, TransFat 0 grams