French Bistro Salad with Rotisserie Chicken

published Jun 22, 2020
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French Bistro Salad with Rotisserie Chicken

A 20-minute dinner salad inspired by the roasted chicken salad at Buvette, a French bistro in NYC’s West Village.

Serves3 to 4

Prep15 minutes

Cook5 minutes

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Credit: Joe Lingeman; Food Styling: Cyd McDowell

When I’m craving a simple salad for dinner but need it to fill me up, this is the recipe I make. It’s my take on the roasted chicken salad served at Buvette, a teeny-tiny, adorable French bistro in NYC’s West Village. Their salad is served with green beans and a classic French mustard vinaigrette, along with other seasonal ingredients. My 20-minute twist relies on pantry ingredients like Dijon mustard, red wine vinegar, and olive oil for the dressing, then some shredded rotisserie chicken and asparagus to bulk it up. 

While most of the asparagus is cooked to give it a nice charred flavor, a small amount is left raw to add some fresh crunch. Feel free to keep it simple as written, or add in other vegetables, like green beans, carrots, tomatoes or sliced radishes. It would also be great finished with herbs like basil, cilantro, or parsley.

French Bistro Salad with Rotisserie Chicken

A 20-minute dinner salad inspired by the roasted chicken salad at Buvette, a French bistro in NYC’s West Village.

Prep time 15 minutes

Cook time 5 minutes

Serves 3 to 4

Nutritional Info

Ingredients

  • 1 bunch

    asparagus

  • 2 heads

    butter lettuce

  • 2 tablespoons

    Dijon mustard

  • 2 tablespoons

    red wine vinegar

  • 1/4 cup

    plus 2 tablespoons extra-virgin olive oil, divided

  • Kosher salt

  • Freshly ground black pepper

  • 1 1/2 to 2 cups

    shredded, cooked chicken (from 1/2 rotisserie chicken)

Instructions

  1. Trim 1 bunch asparagus and chop into 1-inch pieces. Remove the leaves from 2 heads butter lettuce, wash, and thoroughly dry.

  2. Whisk 2 tablespoons Dijon mustard and 2 tablespoons red wine vinegar together in a large bowl. While whisking constantly, drizzle in 1/4 cup of the olive oil, then continue whisking until emulsified and thick in consistency. Taste and season with kosher salt and black pepper as needed.

  3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 3/4 of the asparagus (about 1 1/2 cups), season with kosher salt, and cook, stirring occasionally, until crisp-tender and charred in spots, about 4 minutes. Stir in 1 1/2 to 2 cups shredded, cooked chicken, and cook until warmed through, about 1 minute.

  4. Add the chicken and cooked asparagus, and remaining raw asparagus to the dressing and toss to combine. Add the lettuce and gently toss to combine. Grind some fresh black pepper over the top and serve immediately.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 3 days.