I created this vibrant, flavor-packed salad using rotisserie chicken, fresh corn, crunchy greens, creamy goat cheese, sweet dates, and a warm vinaigrette. It’s my go-to for an easy yet satisfying summer meal—great for lunch or dinner.

The Summer Rotisserie Chicken Salad I Can’t Stop Making

Why You’ll Love This Recipe

I love how this salad hits all the notes—sweet, savory, crunchy, and creamy. The warm vinaigrette adds a comforting depth. It’s a restaurant-quality salad in minutes, thanks to rotisserie chicken and pantry favorites like pickled onions and dates. I feel proud serving it, and I can enjoy it any day of the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ears of corn, grilled (about 1 cup)
12–16 oz spring greens
1 rotisserie chicken, meat pulled and chopped
1 avocado, thinly sliced
6 medjool dates, pitted and chopped
4 oz goat cheese, crumbled
¼ cup pickled onions
¼ cup sliced almonds, toasted (optional)

warm vinaigrette

3 Tbsp olive oil
1 garlic clove, minced
3 Tbsp apple cider vinegar
2 tsp brown sugar
1 tsp Dijon mustard
¼ tsp pepper
⅛ tsp salt

directions

Prepare the grilled corn first, then chop chicken, dates, and cut corn off the cob. Toast almonds if using.
Dress the greens: In a large bowl, toss spring mix with a pinch of salt and pepper.
Assemble salad: Add chopped chicken, corn, dates, goat cheese, pickled onions, and almonds onto greens; top with avocado slices just before serving.
Make warm vinaigrette: In a small saucepan over medium-low heat, warm olive oil and sauté garlic for about 30 seconds. Whisk in vinegar, brown sugar, mustard, salt, and pepper until combined and heated through.
Finish: Drizzle the warm vinaigrette over the salad and serve immediately.

Servings and timing

I make enough to serve 2–4 people.

Prep time: ~15 minutes (including grilling corn and prepping ingredients)
Cook time: ~5 minutes for the vinaigrette
Total time: ~20 minutes

Variations

Swap goat cheese for feta or blue cheese.
Use leftover grilled corn or even frozen-steamed corn.
Replace dates with dried cranberries or fresh grapes for different sweetness.
Add grilled vegetables like zucchini or peppers for a heartier version.
Use baby spinach or arugula instead of spring mix for a different green base.

storage/reheating

Store leftover salad (without dressing and avocado) in an airtight container in the fridge for up to 1 day.
Keep the vinaigrette in a separate jar or container; reheat gently on the stove before serving.
I don’t recommend preparing the full salad ahead—avocado and greens hold best when fresh.

FAQs

Can I make this salad ahead of time?

I prep the components separately—rotisserie chicken, corn, and vinaigrette store well. I slice avocado and toss greens right before serving.

What’s the best substitute for goat cheese?

I like using feta or blue cheese when I want a sharper or creamier taste.

Is this salad gluten-free?

Yes, everything in the base and dressing is naturally gluten-free. I always double-check labels just to be sure.

Can I use grilled chicken instead of rotisserie?

Absolutely. I sometimes use grilled chicken breast with a bit of olive oil and seasoning—it’s just as tasty.

What else can I add for crunch?

Toasted almonds are great, but I’ve also added sunflower seeds, pumpkin seeds, or crispy shallots.

Conclusion

This Rotisserie Chicken Salad is fresh, filling, and endlessly customizable. I find it quick to prepare, full of textures, and it always satisfies my craving for something light yet hearty. It’s the kind of salad I return to all season long.