You are here: Home » Recipes » Roasted Chicken Salad with Basil 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. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail A purchased rotisserie chicken makes this salad a snap. Cook the corn and beans until just crisp-tender. Ingredients 1 (2 1/2 to 3-pound) cooked rotisserie chicken1 3/4 cups cooked green beans, cut into 1-inch pieces1 3/4 cups cooked corn kernels (about 3 ears)1 red bell pepper, chopped1/2 cup chopped fresh basil1/4 cup pine nuts, toasted2 cloves garlic, crushed1/3 cup extra-virgin olive oil1/4 cup sherry vinegar1 teaspoon salt1/2 teaspoon frehsly ground black pepper Instructions Remove skin from chicken, discard. Remove meat from bones and chop. You should have about 4 cups of meat. Toss chicken, beans, corn, bell pepper, basil and pine nuts in a large bowl. Whisk garlic, oil, vinegar, salt and pepper in a bowl; pour over salad, tossing gently. Recipe by Bruce Weinstein and Mark Scarbrough.