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Classic Roasted Chicken Salad with Green Aioli and Chicken Skin Croutons

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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
serves
6 peoplechevron

Stale Crusty Bread, cut into 1-inch cubes

0 oz

Roasted Chicken, skin removed and chopped

each

Extra Virgin Olive Oil

0.25 fluid ounces

Kosher Salt

teaspoons

Garlic Clove, grated or minced

each

Lemon Juice

teaspoons

Fresh Tarragon Leaves

0 oz

Egg

each

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

cups

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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