Roasted Chicken Salad with Basil

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 8/18/2020

Summer vegetables—green beans and corn—turn roast chicken into a one-dish supper.

A purchased rotisserie chicken makes this salad a snap. Cook the corn and beans until just crisp-tender.

10 min Prep: 10 min
Serves: 8 Save

Ingredients (11)

  • 1 (2 1/2 to 3-pound) cooked rotisserie chicken
  • 1 3/4 cup cooked green beans, cut into 1-inch pieces
  • 1 3/4 cup cooked corn kernels (about 3 ears)
  • 1 red bell pepper, chopped
  • 1/2 cup chopped fresh basil
  • 1/4 cup pine nuts, toasted
  • 2 clove garlic, crushed
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon frehsly ground black pepper

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Remove skin from chicken, discard. Remove meat from bones and chop. You should have about 4 cups of meat.
  2. Toss chicken, beans, corn, bell pepper, basil and pine nuts in a large bowl.
  3. Whisk garlic, oil, vinegar, salt and pepper in a bowl; pour over salad, tossing gently.