Roasted Chicken Salad with Basil

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 0 mins

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

chicken salad
Mark Boughton Photography / styling by Teresa Blackburn

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


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

Recipe by Bruce Weinstein and Mark Scarbrough.



Get every new post delivered to your Inbox.

Join 262 other followers