June is upon us and my little backyard garden is showing signs of taking off. The lettuces are lovely, the tomatoes are tinged orangey red, the cantaloupe vines are creeping, and the radishes are ready for picking.
This beautiful head of Lolla Rossa became the basis for a salad of leftover chicken from the rotisserie grill and some leftover baked potatoes.
But I'm getting ahead of myself. We can't have leftover chicken until we've at least cooked the chicken. So, let's talk about the chicken, shall we?
I removed the organ meats from the inside of the chicken, rinsed it and patted it dry. Rubbed the chicken with olive oil both underneath and above the skin, then piled on a combination of crushed garlic and fresh herbs, again underneath and on the skin. After that, I sprinkled the chicken with a combination of kosher salt, black pepper, powdered lemon peel, paprika, cayenne, ancho chile, and brown sugar. I skewered that little chickie and placed it on the rotisserie for about 1 hour and 40 minutes, which is when my thermometer told me that the breast had reached 165°.
The first chicken meal turned into simple rotisserie chicken with baked potatoes and roasted broccoli. As I put away the leftovers, I wondered what to do with the remaining chicken and the extra humongous baked potato.
It's not the usual kind of chicken salad. It's more like chicken on a salad or a salad with chicken. Throw some potatoes in with the chicken and some garden veg and you've got a well-balanced meal.
Leftover Chicken Potato Salad
lettuces and veggies of your choice
leftover roasted or rotisserie chicken (gently reheated)
leftover baked potatoes (gently reheated and chunked)
lemon vinaigrette dressing (recipe follows)
1) Assemble lettuces, tomatoes, herbs, and any other veggies of your choice on a plate.
2) Top with reheated leftover chicken and leftover baked potatoes.
3) Drizzle with your viniagrette dressing.
Lemon Vinaigrette Dressing
3 Tbsp meyer lemon juice
1 tsp garlic, minced
3/4 tsp salt
3/4 tsp freshly cracked black pepper
1 tsp honey
1/2 tsp Creole mustard
1/4 c flaxseed oil
1. Place all ingredients into a mason jar and close the lid.
2. Shake vigorously until emulsified.
3. Pour over salad.