This rotisserie chicken garden salad is easy, delicious, and super fresh. It's loaded with a ton of veggies, just a little bit of pasta, buttery rotisserie chicken, and a super fast homemade balsamic vinaigrette. It's the perfect weeknight healthy meal.
It is fall, which means it's time for lots of hearty comfort food. It's a delicious season, but sometimes you need a break from all the heaviness. That's where this rotisserie chicken garden salad comes in. It's full of great flavor but super light and refreshing.
It would also be a great way to use up your leftover Thanksgiving turkey--just swap out the rotisserie chicken for turkey and you'll have a great leftover turkey garden salad.
If you like this salad, try our fall harvest salad, chopped Asian salad, or classic wedge salad.
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Ingredients
- Green and red leaf lettuce- This is sold as a mix at our favorite grocery store, but if you can't find it, regular leaf lettuce or a garden mix would work well too.
- Bell peppers- We used one red bell pepper and one green bell pepper, but use your favorite colors.
- Avocado
- Fusilli pasta
- Rotisserie chicken- Costco rotisserie chicken is our favorite, but most grocery stores carry cooked rotisserie chickens.
- Shredded carrots
- Other ingredients- honey, dijon mustard, balsamic vinegar, olive oil, salt, and black pepper
See recipe card for amounts.
Instructions
Step 1: Cook the fusilli pasta according to package instructions. Drain, rinse with cold water, and set aside.
Step 2: Make the balsamic vinaigrette. Combine honey, dijon mustard, salt, black pepper, and balsamic vinegar in a jar or container with a lid. Shake to combine. Then add the oil and shake until the oil is combined with the other ingredients.
Step 3: Combine lettuce, bell peppers, avocado, fusilli pasta, rotisserie chicken, and shredded carrots in a large serving bowl. Top with extra salt and pepper, serve with the dressing on the side and enjoy!
Alternative topping ideas
Don't like one of our toppings or want to add something else? Here are some ideas:
- Bacon
- Croutons
- Pita strips
- Tomatoes
- Broccoli
- Cucumbers
- Leftover Thanksgiving turkey instead of chicken
Frequently asked questions
Yes! Just don't add the dressing until you're ready to eat it. For best results, keep the lettuce separate from the other ingredients until you're ready to serve it. That'll keep the lettuce from getting soggy.
Store the salad leftovers in an air-tight container or plastic baggie for up to 3 days. Store the dressing separately in a jar or plastic container with a lid.
Yes! This salad is super basic, so it's great with any salad dressing. Choose your favorite.
Rotisserie Chicken Garden Salad Recipe
This rotisserie chicken garden salad is easy, delicious, and super fresh. It's loaded with a ton of veggies, just a little bit of pasta, buttery rotisserie chicken, and a super fast homemade balsamic vinaigrette. It's the perfect weeknight healthy meal.
6
servings15
minutes10
minutes550
kcal25
minutesPrevent your screen from going dark!
Ingredients
- For the salad:
1.5 cups 1.5 uncooked fusilli pasta
8 ounces 8 green and red leaf lettuce
2 2 bell peppers, diced
1 1 avocado, sliced
1 1 whole rotisserie chicken, shredded
1.5 cups 1.5 shredded carrots
- For the balsamic vinaigrette:
2 tablespoons 2 honey
2 tablespoons 2 dijon mustard
½ teaspoon ½ salt
½ teaspoon ½ black pepper
¼ cup ¼ balsamic vinegar
¾ cup ¾ olive oil
Directions
- Cook the fusilli pasta according to package instructions. Drain, rinse with cold water, and set aside.
- Make the balsamic vinaigrette. Combine honey, dijon mustard, salt, black pepper, and balsamic vinegar in a jar or container with a lid. Shake to combine. Then add the oil and shake until the oil is combined with the other ingredients.
- Combine lettuce, bell peppers, avocado, fusilli pasta, rotisserie chicken, and shredded carrots in a large serving bowl. Top with extra salt and pepper, serve with the dressing on the side and enjoy!
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