Rotisserie Chicken Salad with Strawberries

by Anne Bennett on May 23, 2017

Chicken Salad 2

I meet people every day who say they eat out a lot because they hate to cook.  I get it. We’re busy. We’re distracted by the chaos of modern life (and politics!) and the last thing we want to be doing during our few hours of down time is to prepare a healthy dinner.

Heaven forbid “healthy,” because healthy means “fresh,” which means frequent grocery shopping. As I said, I get it. Cooking Light to the rescue with a convenient remedy: rotisserie chicken. Here’s my personal problem with rotisserie chickens– they are often dry and overcooked. Serving them as-is can become dull as dishwater.

They need…accessorizing!  Cooking Light has provided a solution– bright red strawberries, crisp red onion, tangy blue cheese and a delicious, low fat dressing. They transform this boring bird into a refreshing party-for-the-mouth. I kid you not. The dressing recipe is so good I plan on using it for other salads all summer long. Pare the ingredients down if there are only two or one of you. If you’re not a fan of arugula, use any salad green.

For those of you who hate to cook, this is what healthy cooking is all about — finding a way to treat yourself to great food with minimal effort. And best of all, no guilt!


1 Tbsp. sugar
2 Tbsp. red wine vinegar
1 Tbsp. water
2 Tbsp. extra-virgin olive oil
1/8 tsp. salt
Freshly ground black pepper


4 cups torn romaine leaves
4 cups arugula
2 cups quartered strawberries
1/3 cup vertically sliced red onion
12 oz. skinless, boneless rotisserie chicken breast, cut into bite-sized pieces
1/2 cup (2 oz.) crumbled blue cheese

To make dressing, combine ingredients in a jar with a lid and shake to mix.

Combine romaine and arugula in a bowl. Add strawberries, red onion and chicken and toss gently. Place about 2 cups salad on each of 4 plates. Top each serving with about 2 Tbsp. of blue cheese. Drizzle about 4 tsp. dressing over each serving.

Serves 4
WW SmartPoints per serving: 7

print recipe only



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