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

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The recipe was originally published as Roasted Chicken Salad with Basil on

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