Rotisserie Chicken Salad


When in Colorado, going to a grill (or several) is a must—especially if you are a big meat eater! Sadly, I'm not. But chicken is a whole other story! This salad is inspired by the "Macho Salad" at Cherry Creek Grill in Denver—so delish!  The moisture of the rotisserie chicken is extremely flavorful and makes this chicken option at a meat-centric restaurant a star and not an afterthought. 

This recipe exists to celebrate this noteworthy awesome salad, and so that I can eat it all the time back here in NYC. Because this salad is "inspired by" the Colorado original, a few of the ingredients differ and in my version I shred the chicken instead of serving it in large chunks for personal preference and a little more refinement.  

This is a great quick dish to make for a week night dinner. You'll fall in love with it like I did. Enjoy!


  1. TO MAKE YOUR SALAD. in your large mixing bowl, combine your lettuce, avocado, goat cheese, walnuts, pumpkin seeds, dried cranberries and dates. 

  2. TO PREP ROTISSERIE CHICKEN: use one of your forks to pull your chicken from the bone. Then using one fork in each hand, shred your chicken.

    Add it to your salad bowl.

  3. TO MAKE YOUR WHITE BALSAMIC VINAIGRETTE. combine your white balsamic vinegar, olive oil, finely chopped garlic, salt and pepper in your screw top jar.

    Vigorously shake it all together.

    Pour it over your salad.