Creamy Ranch Rotisserie Chicken Salad
Peppery radishes and creamy, herb-flecked dressing bring new life to leftover rotisserie chicken. The thick, ranch-style topper works equally well as a dip for extra radishes or crudite.
Casey Barber
Ingredients
| 1 bunch radishes | 1 tablespoon chopped chives | |
| 1/2 cup mayonnaise | 1/2 teaspoon kosher salt | |
| 1/2 cup sour cream | 1/2 teaspoon freshly ground black pepper | |
| 2 tablespoons buttermilk | 1/2 teaspoon white wine or Champagne vinegar | |
| 1 large clove garlic, finely minced | Meat from 1/2 rotisserie chicken, shredded | |
| 2 tablespoons chopped flat-leaf parsley |
directions
Prep:
20 min
Total:
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1
Slice the radishes with a mandoline or Japanese slicer into 1/4-inch batons. (Please use the hand guard or a cutproof glove when working with the sharp blades of a slicer for safety.)
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2
Whisk the mayonnaise, sour cream, buttermilk, garlic, parsley, chives, salt, pepper, and vinegar together in a large bowl to make a thick dressing.
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3
Toss the radishes and chicken with the dressing to taste. Serve over greens, on bread, or on its own for a crunchy, creamy meal.
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