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

Creamy Ranch Rotisserie Chicken Salad

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    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


    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.)

    • 2

      Whisk the mayonnaise, sour cream, buttermilk, garlic, parsley, chives, salt, pepper, and vinegar together in a large bowl to make a thick dressing.

    • 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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