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Roast Chicken Salad with Lemon Vinaigrette, Sesame Crunch, Bacon, Radishes, and Apples

Roast Chicken Salad with Lemon Vinaigrette and Sesame Crunch

  • Author: RebeccaBlackwell
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 large salads


This bright, fresh, and smoky salad is a kaleidoscope of flavors and textures. Every forkful is a different combination of sweet, sour, salty, bitter, crunchy, chewy, rich, and smoky.


For the Lemon and Shallot Vinaigrette:

  • 4 tbsp lemon juice
  • 2 tbsp lemon zest
  • 1/4 cup chopped shallot
  • 1 tbsp sesame seeds
  • 1 tbsp honey
  • 1/4 tsp salt and ground black pepper
  • 1/3 cup extra virgin olive oil
  • 1 tbsp toasted sesame oil

For the Sesame Crunch:

  • 3/4 cup roasted, salted almonds, coarsely chopped
  • 1/2 cup sesame seeds
  • 2 tsp ground coriander
  • 1/2 teaspoon each salt and ground black pepper
  • 2 tsp sugar
  • 2 tbsp egg white, lightly beaten with a fork

For the Salad:

  • 1 tbsp extra virgin olive oil
  • 1 lb thick sliced bacon, cut into 1-inch pieces
  • 1 lb radishes, washed, ends trimmed, sliced into 1/4-inch pieces
  • 2 tart apples, core removed, chopped into small bite size pieces
  • 6-8 cups chopped romain lettuce
  • 2 cups Perfect Roast Chicken or Rotisserie Chicken
  • 1/2 cup chopped fresh basil


Make the Lemon and Shallot Vinaigrette:

  1. Add all the ingredients except  the olive and sesame oil to a bowl and whisk to combine. Slowly whisk in the olive oil, then the sesame oil. Set aside while you prepare the sesame crunch and salad.

Make the Sesame Crunch:

  1. Heat oven to 375 degrees and line a baking sheet with parchment paper or aluminum foil. Toss all ingredients around in a bowl until everything is well coated with the egg white. Dump the mixture onto the baking sheet and spread out into an even layer.
  2. Bake for 10-20 minutes, until fragrant and light golden brown.
  3. Let cool, then break into chunks.

Make the Salad:

  1. Heat oil in a large skillet set over medium heat. Add the bacon to the hot skillet and cook, stirring frequently, until crisp. Use a slotted spoon to remove the bacon from the pan to a paper towel lined baking sheet to drain.
  2. Remove all but about 1 tablespoon of fat from the skillet and return to medium-high heat. Add the sliced radishes and cook stirring occasionally, until they are golden brown, and beginning to blacken in a few spots. Dump out onto a plate or bowl.
  3. To assemble the salad: Pile the Romain lettuce into a big bowl or divide onto individual serving plates. Top with radishes, bacon, apples, and chicken. Pour dressing over the salad, and top with a sprinkle of sesame crunch and fresh chopped basil.