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    Classic Roasted Chicken Salad with Green Aioli and Chicken Skin Croutons

    clock-icon25 minutes
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    Pixicook editorial team

    A refreshing salad with roasted chicken, crisp chicken skin croutons, and a flavorful green aioli dressing.

    Ingredients for Classic Roasted Chicken Salad with Green Aioli and Chicken Skin Croutons

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Stale Crusty Bread, cut into 1-inch cubes

    0 oz

    Substitute chevron-down

    Roasted Chicken, skin removed and chopped

    each

    Substitute chevron-down

    Extra Virgin Olive Oil

    0.25 fluid ounces

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Garlic Clove, grated or minced

    each

    Substitute chevron-down

    Lemon Juice

    teaspoons

    Substitute chevron-down

    Fresh Basil Leaves

    0 oz

    Substitute chevron-down

    Fresh Tarragon Leaves

    0 oz

    Substitute chevron-down

    Egg

    each

    Substitute chevron-down

    Egg Yolk

    each

    Substitute chevron-down

    Arugula

    0 oz

    Substitute chevron-down

    Fresh Vegetables, halved cherry tomatoes, sliced cucumber, grated carrot, or a combination

    cups

    Substitute chevron-down

    How to Make Classic Roasted Chicken Salad with Green Aioli and Chicken Skin Croutons

    1. Prepare Croutons

    Preheat your oven to 350°F. Toss bread cubes and chicken skin with 2 tablespoons of olive oil, ¼ teaspoon of salt, and freshly ground black pepper. Spread evenly on a rimmed baking sheet and bake for 12 to 15 minutes until golden brown and crisp.

    2. Make Green Aioli

    In a blender, combine grated garlic, ¼ teaspoon of salt, lemon juice, basil leaves, tarragon leaves, egg, and egg yolk. Blend and slowly drizzle in ¾ cup of olive oil to emulsify until smooth and creamy.

    3. Assemble Salad

    Toss arugula and fresh vegetables with a splash of lemon juice, olive oil, salt, and pepper. Arrange on a platter, top with shredded chicken, and scatter with croutons. Drizzle with green aioli and serve immediately.


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