This rotisserie chicken salad might be my favorite greens salad yet — loaded with flavor and crunch and finished with warm bacon dressing. It’s satisfying, balanced, and full of sweet and savory contrasts.
Perfect for a simple dinner tonight.
A few weeks ago I shared two must-make chicken salads for summer: one was a grilled chicken blueberry salad, and the other is this rotisserie chicken version.
It is a dream.
It might look unassuming, but the combination of textures and flavors is what makes this salad stand out. I could eat it every day.
I’m borderline obsessed with the flavors here: crunchy, sweet, savory, and creamy all in one bowl.
A friend once brought this salad for lunch and it was the best I’d had in ages — restaurant-worthy and memorable. A big reason it’s so addictive is the hot bacon dressing.
I grew up loving hot bacon dressing — it makes greens irresistible. Even as a kid I’d eat a few more leaves when this dressing was involved.
Here’s what you need and how it comes together.
What you need
Start with spring greens — use your favorite lettuce or mixed greens and season them with a generous pinch of salt and pepper. The rotisserie chicken keeps this easy: buy one fresh, pull the meat apart and chop it into bite-sized pieces. If you prefer, grilled chicken works too.
Grilled corn is essential — use fresh corn cut from the cob, a steamed bag, or leftover grilled corn. Pickled onions add tang and brightness; I always keep them in the fridge. Medjool dates bring concentrated sweet bites that pair beautifully with savory components. Finish with crumbled goat cheese and sliced avocado for creamy richness. If you want to make it ahead, leave the avocado off until serving.
This salad is inspired by a local restaurant version that traditionally includes cornbread croutons. They’re wonderful but optional — you can also serve the salad with a side of classic cornbread.
Assemble the salad just before serving so textures stay crisp. The hot bacon dressing ties everything together and is worth the small extra effort.
Our Favorite Rotisserie Chicken Salad
Our Favorite Rotisserie Chicken Salad
2 to 4 people
40 mins
Ingredients
- 2 ears of corn, grilled (roughly 1 cup of corn)
- 12 to 16 ounces spring greens, as much as you like
- 1 rotisserie chicken, meat pulled and chopped
- 1 avocado, thinly sliced
- 6 medjool dates, pitted and chopped
- 4 ounces goat cheese, crumbled
- ¼ cup pickled onions
- ¼ cup sliced almonds, toasted, if you wish
Hot bacon dressing
- 3 slices bacon
- 3 tablespoons bacon fat
- 1 garlic clove, minced
- 3 tablespoons apple cider vinegar
- 2 teaspoons brown sugar
- 1 teaspoon Dijon mustard
- ¼ teaspoon pepper
- 1/8 teaspoon salt
Instructions
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Note: make pickled onions the night before or at least an hour before assembling. Make the dressing first and keep it warm on the stovetop.
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Grill the corn first if you want it charred. Leftover grilled corn works well here too.
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Chop the chicken, dates, and corn off the cob. Measure the goat cheese and almonds so assembly is quick.
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Toss spring greens in a large bowl with a generous pinch of salt and pepper. Top with chicken, corn, dates, goat cheese, pickled onions, and almonds. Add avocado slices right before serving. Drizzle with warm hot bacon dressing and serve immediately.
Hot bacon dressing
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Fry the bacon until crisp, reserving the bacon fat for the dressing. If needed, cook an extra slice to yield 3 tablespoons of fat.
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In a small saucepan over medium-low heat, combine bacon fat, minced garlic, apple cider vinegar, brown sugar, and Dijon mustard. Whisk until the sugar dissolves and the dressing slightly emulsifies. Season with salt and pepper, stir in the crumbled bacon, and keep warm until ready to drizzle over the salad. The dressing can be refrigerated and reheated gently before serving.
Did you make this recipe?
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I could happily eat this for every meal.