Roasted Chicken Salad with Basil

chicken salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 0 mins

A purchased rotisserie chicken makes this salad a snap. Cook the corn and beans until just crisp-tender.


1-- (2 1/2 to 3-pound) cooked rotisserie chicken
1 3/4cups cooked green beans, cut into 1-inch pieces
1 3/4cups cooked corn kernels (about 3 ears)
1-- red bell pepper, chopped
1/2cup chopped fresh basil
1/4cup pine nuts, toasted
2cloves garlic, crushed
1/3cup extra-virgin olive oil
1/4cup sherry vinegar
1teaspoon salt
1/2teaspoon coarsely ground black pepper


  1. Remove skin from chicken, discard. Remove meat from bones and chop. You should have about 4 cups of meat.
  2. Toss chicken, beans, corn, bell pepper, basil and pine nuts in a large bowl.
  3. Whisk garlic, oil, vinegar, salt and pepper in a bowl; pour over salad, tossing gently.


Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Calories 430
  • Glycemic Load 0
  • Fat 23g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 12g
  • Cholesterol 125mg
  • Sodium 420mg
  • Potassium 570mg
  • Carbohydrate 13g
  • Fiber 3g
  • Sugars 2g
  • Protein 43g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 40%
  • Calcium 4%
  • Iron 15%