Roasted Chicken Salad

Serves 4

This warm chicken salad is based on a classic French bistro recipe that makes use of rendered chicken fat, but a good olive oil works beautifully, too. It’s a great way to use leftover roast chicken, whether you roast it yourself or use a rotisserie chicken from the market.

Vinaigrette

2 tablespoons fresh lemon juice

2 small shallots, finely chopped

½ teaspoon Dijon mustard

½ teaspoon honey

¼ cup warm, rendered chicken fat or extra virgin olive oil

Salad

3 cups shredded or chopped cooked chicken

2 cups chopped parsley

3 cups torn spinach leaves

½ cup sliced radishes

1 cup toasted croutons

Salt and freshly ground black pepper, to taste

Vinaigrette: In a small bowl, whisk together the lemon juice, shallots, mustard, and honey. Gradually whisk in the fat or oil.

Salad: Put the chicken, parsley, spinach, radishes and croutons into a large bowl. Toss in enough of the vinaigrette to generously coat the ingredients. Season with salt and pepper to taste.