French Bistro Salad with Rotisserie Chicken
Recipe GLPR98155de8c59856
A light and elegant French-inspired salad featuring tender butter lettuce, blanched fresh asparagus, and succulent shredded rotisserie chicken, all dressed with a classic Dijon mustard vinaigrette. This restaurant-quality salad is quick to prepare and delivers bold flavors with a simple yet sophisticated presentation.
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Ingredients
1 bunch fresh asparagus, trimmed
2 heads butter lettuce, leaves separated and rinsed
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 to 2 cups shredded cooked rotisserie chicken
Directions
Bring a pot of salted water to a boil. Cut the asparagus into 2-inch pieces. Add the asparagus to the boiling water and cook for 2 to 3 minutes until just tender-crisp, then drain and place in an ice bath to stop cooking. Drain again and pat dry with a paper towel.
In a small bowl, whisk together the Dijon mustard and red wine vinegar until combined.
While whisking constantly, slowly drizzle in the 1/4 cup plus 2 tablespoons of extra-virgin olive oil until the vinaigrette is emulsified and well combined. Season with kosher salt and freshly ground black pepper to taste.
Gently toss the butter lettuce leaves in a large bowl with about half of the vinaigrette, just enough to lightly coat the lettuce.
In a separate bowl, combine the cooled asparagus and shredded rotisserie chicken. Drizzle with the remaining vinaigrette and toss gently to coat.
Divide the dressed lettuce among six serving plates. Top each plate with a portion of the asparagus and chicken mixture, then serve immediately.
