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–+ servings

Savory Summer Rotisserie Chicken Salad with Hot Bacon Twist

A refreshing salad featuring smoky grilled corn, crispy bacon, and creamy avocado, elevated with rotisserie chicken and topped with a warm bacon dressing.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 2 ears ears grilled corn (charred) Use fresh corn or thawed frozen corn, char on a hot pan or grill.
  • 4 cups spring greens (washed) Arugula or mixed baby lettuces work well.
  • 2 cups rotisserie chicken (pulled) Leftover or store-bought, skin removed if preferred.
  • 1 medium avocado (sliced) Add last to prevent browning.
  • 1/2 cup Medjool dates (chopped) Swap for dried apricots for a tart option.
  • 1/2 cup goat cheese (crumbled) Feta is a good substitute.
  • 1/2 cup pickled onions Quick-pickle thin red onion if you like.
  • 1/4 cup sliced almonds (optional, toasted) Use pecans or pepitas for variation.
  • 6 slices bacon Use thick-cut for best texture; for vegetarian, skip and use olive oil.
  • 2 tablespoons bacon fat Reserved from cooking; swap for olive oil if skipping bacon.
  • 2 cloves garlic (minced) Don’t overcook; it should be fragrant.
  • 1/4 cup apple cider vinegar Brightens the dressing.
  • 1 tablespoon brown sugar Balances the vinegar; honey works too.
  • 1 tablespoon Dijon mustard Adds emulsifying tang.
  • 1/4 teaspoon pepper Adjust to taste.
  • 1/4 teaspoon salt Adjust to taste.

Instructions

Preparation

  • Heat a grill or cast-iron skillet until very hot. Char the ears of corn on all sides until blistered (about 8–10 minutes). Let cool, then slice the kernels off the cob.
  • In a skillet over medium heat, cook the bacon until crisp. Transfer bacon to paper towels to drain and chop roughly when cool. Reserve about 2 tablespoons of the bacon fat in the skillet.
  • Keep the skillet with the bacon fat on low heat. Add minced garlic and sauté 20–30 seconds until fragrant. Remove from heat briefly and whisk in apple cider vinegar, brown sugar, Dijon, salt, and pepper until combined.
  • In a large bowl, combine spring greens, pulled rotisserie chicken, charred corn, chopped dates, pickled onions, and crumbled goat cheese. Toss gently.
  • Nestle sliced avocado on top and sprinkle chopped crisp bacon and toasted almonds.
  • Pour the warm bacon dressing over the salad and toss just before serving so the avocado stays intact. Serve immediately.

Notes

Store leftovers deconstructed. Keep dressing separate, avocado in an airtight container with lemon to slow browning, and the greens and chicken in another container. Use within 2 days.