Roasted Chicken Salad with Basil

Roasted Chicken Salad with Basil

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)

  • 3 lb Shredded Rotisserie Chicken
  • 1¾ cup Trimmed Green Beans
  • 3 Ears of Corn
  • 1 Red Bell Pepper
  • ½ cup Chopped Basil
  • ¼ cup Pine Nuts
  • 2 Garlic Cloves
  • ⅓ cup Extra Virgin Olive Oil
  • ¼ cup Sherry Vinegar
  • 1 tsp Salt
  • ½ tsp Freshly Ground Black Pepper


  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.