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Rotisserie Vinaigrette Chicken Salad
Food & Drink
3 cups rotisserie-cooked chicken, cut up
4 cups romaine lettuce, torn
1⁄4 cup julienne red onion
1 cup cherry tomatoes, cut in half
1⁄2 cup chopped celery
1⁄2 cup diced cucumber
1⁄2 cup balsamic vinegar
1⁄4 cup extra virgin olive oil
1⁄4 cup water
2 teaspoons Dijon mustard
2 teaspoons light brown sugar
2 garlic cloves, minced
1⁄4 teaspoon pepper
1 tablespoon capers, drained and finely chopped (optional)
Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
Dressing until evenly coated.
Refrigerate at least 30 minutes.