I find myself turning to this quick and easy chicken salad for many weeknight dinners. It’s the perfect combination of crunchy and salty. Try it any time of day.
—LYNNE KEAST MONTE SERENO, CA
START TO FINISH: 15 MIN. • MAKES: 8 SERVINGS
2 tablespoons champagne vinegar or rice vinegar
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
10 cups torn Bibb or Boston lettuce
1 rotisserie chicken, skin removed, shredded
1/3 cup crumbled blue cheese
1/2 cup sliced almonds, optional
1. In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended.
2. In a large bowl, combine lettuce, chicken, cheese and, if desired, almonds. Drizzle with vinaigrette; toss to coat.