You are here: Home » Recipes » Rotisserie Chicken and Veggie Salad Rotisserie Chicken and Veggie Salad Yield 4 servings PrintEmail Ingredients 2 cups shredded rotisserie chicken, pulled apart by hand1/3 cup olive oil1/4 cup fresh cilantro3 tablespoons fresh lime juice1 tablespoon honey1 teaspoon crushed garlic1 teaspoon grated lime peel1 teaspoon Dijon mustard1 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon chili garlic sauce1/4 teaspoon black pepper2 cups cooked corn (from 3 4 ears, or frozen or canned)1 pint grape or cherry tomatoes, cut in half4 cups baby spinach, cleaned and dried Instructions Put olive oil, cilantro, lime juice, honey, garlic, lime peel, mustard, salt, cumin, chili garlic sauce and pepper in container of blender; process until well combined. Put chicken, corn and tomatoes in a large bowl; add dressing and toss. Cover and refrigerate until ready to serve. Distribute spinach equally over 4 plates. Spoon one-fourth of chicken salad on each plate and serve immediately. Serves 4.