This isn’t a salad in the bowl-of-lettuce sort of way; it’s a hearty main-dish salad that takes advantage of the very best flavors of the season. It’s incredibly easy to prepare, with lightly steamed veggies, prepared roast chicken and a garlicky lemon dressing that is sort of magical.
Right now, we’re making this with spring’s finest produce: sugar snap peas, new potatoes and baby carrots, all from Findlay Market farmers. The vegetables all have a lovely springtime sweetness; the snap peas, with just a few minutes in the steamer, retain a bright crunch.
You could certainly swap in fresh or steamed vegetables as the seasons change: steamed summer squash and corn and uncooked cherry tomatoes in the height of summer; sweet potatoes, broccoli and red pepper in the fall. Cooked beans or chickpeas would also be excellent additions, at any time.
A purchased rotisserie chicken (or leftovers from your own home-roasted chicken) provides savory protein. And did I mention the dressing? Sizzle some thinly sliced garlic for, like, a minute in olive oil, then whisk in the juice of a lemon. Bingo!
I’m thinking this will be in weekly rotation in my kitchen all summer long. Yours, too?
Roast Chicken and Seasonal Vegetable Salad recipe
serves 4
8 smallish new (red or Yukon Gold) potatoes
8 baby carrots
1 pint sugar snap peas, strings and ends removed
2 1/2–3 cups shredded cooked chicken
1/4 cup olive oil
1 Tbsp. thinly sliced garlic
Juice of 1 lemon
1/2 cup chopped fresh mixed herbs
Coarse sea salt and fresh cracked pepper
Set a steamer basket over a pot with an inch or so of water; bring to a boil. Cut potatoes and carrots into 1/2-inch chunks, and place them in the steamer basket. Cover and let steam just until they start to become tender, 9–10 minutes. Add snap peas, cover and steam 3 minutes more, until all the vegetables are tender but not limp or falling apart. Transfer to a large serving bowl and season well with salt and pepper.
Meanwhile, heat the olive oil and garlic in a small saucepan just until the garlic starts to sizzle, about 1 minute. Let cool for a few minutes, then whisk in lemon juice.
Pour the warm dressing over the vegetables and toss gently to coat. Taste a potato and adjust seasoning as needed. Add chicken and herbs and toss gently to combine. Serve immediately.
