Rotisserie Chicken, Watermelon, & Tomato Salad with Thai-Style Vinaigrette
SERVINGS: 4
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
COURSE: Main
Our award-winning Rotisserie Chicken—named #1 in New York by New York Magazine’s Grub Street—takes center-stage in this bright summer salad. It’s paired with seasonal watermelon and tomatoes, plus arugula for a fresh, peppery bite. To tie it all together, make a quick Thai-inspired vinaigrette that’s at once savory, sweet, and bright. The perfect finishing touch? Crispy, crunchy fried onions.
Ingredients
For the Salad:
- 1 Citarella Rotisserie Chicken—meat pulled off the bone and shredded
- 3-4 ripe heirloom tomatoes, washed and cut into ½-inch chunks
- 4 cups of seedless watermelon, cut into ½-inch chunks
- 3-4 cups arugula or wild greens
- 1 cup fried onions
- Salt and pepper, to taste
- Optional: 1 cup fresh mint leaves
For the Vinaigrette:
- ¼ cup white miso
- 3 Tbsp. honey
- 1 Tbsp. soy sauce
- 1½ Tbsp. fish sauce
- 3 Tbsp. fresh lime juice
- 2 Tbsp. rice wine vinegar
- ¼ cup cold water
- ½ cup + 2 Tbsp. extra-virgin olive oil
Instructions
- Prepare the vinaigrette by mixing all of the ingredients in a medium-sized mixing bowl. Whisk everything together until smooth.
- In a large mixing bowl, place all of the ingredients except the fried onions and seasoning. Toss with the vinaigrette. Season with salt and pepper to taste. Place on a serving platter and sprinkle the fried onions on top.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
