Charred Chicken Salad
serves 4
Recipe from Andrew Schloss
Smoky barbecued chicken makes a base for this delicious warm salad. You could also use a store-bought rotisserie chicken or, really, any leftover chicken.
This recipe is part of Andrew Schloss's Sunday Dinners.
ingredients
4 to 5 pieces barbecued chicken (or any leftover chicken)
4 strips bacon
2 red peppers, stemmed, seeded and diced
1/4 pound white mushrooms, cleaned and sliced
1 small head romaine lettuce leaves
2 scallions, sliced
2 cloves garlic, minced
1/2 medium onion, minced
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon hot pepper sauce
2 tablespoons sugar
timer
prep: 20 minutes
total: 35 minutes
tools
skillet
paper towels
mixing bowl
large salad bowl
whisk
instructions
1. Let the chicken come to room temperature before preparing the salad.
2. Cook the bacon in a large skillet over medium heat until all the fat has been rendered. Drain the bacon on paper towels, leaving the fat in the skillet.
3. While the bacon is cooking, prepare the chicken for the salad. Leaving on the charred skin (unless it's bitter-tasting), remove the bones. Cut the chicken into thin slices and place in a mixing bowl.
4. Add the peppers and mushrooms, crumble in the bacon, and toss. Tear the romaine into bite-size pieces. Toss with the scallions in the bottom of a large salad bowl.
5. Add the garlic and onion to the hot bacon fat in the skillet and cook over medium heat until softened, about 10 seconds. Add the vinegar, Worcestershire, hot pepper sauce and sugar. Bring to a boil, season with salt and pepper to taste; whisk to blend.
6. Pour three quarters of the hot dressing over the chicken mixture and toss to coat. Pour the remainder over the greens and toss. Make a well in the center of the greens, and put the chicken salad in the well.
