Best Roasted Chicken With Salad And Dijon Vinaigrette Recipes

Rotisserie Vinaigrette Chicken Salad image

Provided by Vseward Chef-V

Categories Chicken

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 14

3 cups rotisserie-cooked chicken, cut up
4 cups romaine lettuce, torn
1/4 cup julienne red onion
1 cup cherry tomatoes, cut in half
1/2 cup chopped celery
1/2 cup diced cucumber
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup water
2 teaspoons Dijon mustard
2 teaspoons light brown sugar
2 garlic cloves, minced
1/4 teaspoon pepper
1 tablespoon capers, drained and finely chopped (optional)

Steps:

Vinaigrette:.
Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
Dressing until evenly coated.
Refrigerate at least 30 minutes.

Roasted Chicken with Bibb Lettuce and Roasted Chicken Vinaigrette image

Provided by Geoffrey Zakarian

Categories main-dish

Time 11h10m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon sumac
Zest of 2 lemons
About 2 tablespoons extra-virgin olive oil
One 3 1/2-pound chicken, trussed
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 tablespoons red wine vinegar
2 tablespoons finely minced shallots
1 tablespoon Dijon mustard
2 teaspoons minced fresh tarragon
2 tablespoons extra-virgin olive oil
2 heads Bibb lettuce, only the interior light-colored leaves (about 6 cups)
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper

Steps:

For the chicken: In a small bowl, mash the rosemary, thyme, sumac and lemon zest with enough olive oil to get a smooth paste. Rub this paste all over the chicken. Season the chicken from high above (to ensure even distribution) with salt and pepper. Refrigerate 8 hours or overnight.
Place the chicken on a baking sheet (or large pan) with a rack. Allow the chicken to sit at room temperature for 1 hour (this will allow it to cook more evenly).
Preheat the oven to 375 degrees F.
Pour 1 cup of water in the bottom of the baking sheet and roast the chicken until it is deep golden brown and caramelized, and the thickest part of the leg registers 160 degrees F on a thermometer, 1 to 1 1/2 hours. Allow the bird to rest for 20 minutes (the temperature will continue to rise to 165 degrees F out of the oven).
For the vinaigrette: While the bird is resting, pour 4 tablespoons of the juices (depending on how rich you want the vinaigrette, you can reduce the juices first before measuring) into a large bowl along with the vinegar, shallots, mustard and tarragon. Drizzle in the olive oil. Toss in the lettuce and season with salt and pepper. Divide among 4 plates.
Carve the bird by removing the breast and legs from the carcass. Cut the 2 breasts into 4 pieces and separate the thighs from the drums on the legs, leaving you also with 4 pieces. Divide the chicken among the plates with the lettuce and serve.

Waldorf Chicken Salad With Tarragon Dijon Vinaigrette image

Provided by Irmgard

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup olive oil
3 tablespoons fresh tarragon leaves, chopped
3 cups cooked chicken, cut into bite-size chunks
1/2 small granny smith apple, very thinly sliced into wedges
1 celery, finely diced
1/4 cup red onion, diced
1/4 cup pecan halves, toasted and chopped
lettuce leaf (optional)

Steps:

To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
While whisking, drizzle in the oil.
Stir in the tarragon.
To make the salad, toss the chicken with the apple, celery and onion in a bowl.
Add 1/4 cup of the dressing or enough to coat.
Add the pecans, taste and add more dressing if you wish.
Serve on a bed of lettuce (I use romaine.).

Nutrition Facts : Calories 391.4, Fat 29.5, SaturatedFat 4.8, Cholesterol 78.8, Sodium 240.1, Carbohydrate 4.4, Fiber 1.3, Sugar 2.3, Protein 27.1