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Chicken And Heirloom Tomato Salad With Banyuls Vinaigrette


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  • 3/4 teaspoon Dijon mustard
  • 2 tablespoons Banyuls vinegar (or sherry vinegar)
  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 1/2 teaspoons minced shallot
  • 1/2 garlic clove crushed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup grape seed oil plus
  • 2 tablespoons grape seed oil
  • 1/4 cup extra-virgin olive oil
  • Shredded leg and thigh meat from an herb-
  • and lemon-stuffed rotisserie chicken (see Herb- And Lemon-Stuffed Rotisserie Chicken recipe)
  • 2 cups small heirloom tomato wedges (cut from about 10 oz assorted heirloom tomatoes)
  • 1/2 cup chopped assorted basil leaves
  • 6 tablespoons Banyuls vinaigrette (listed above)
  • Freshly-ground black pepper to taste
  • Sea salt to taste


Servings 1


Step 1

Banyuls Vinaigrette: Combine the mustard, Banyuls and red wine vinegars, lemon juice, water, shallot and garlic in a jar with a tight-fitting lid. Season with salt and pepper and shake well. Add grape seed oil and shake well again. Add olive oil and shake well. Any leftover vinaigrette can be stored, tightly covered, in the refrigerator, then brought to room temperature and shaken well before using. (Makes three-fourths cup)

Assembly: Toss the shredded chicken with the tomato wedges, basil and vinaigrette. Season to taste with black pepper and sea salt. Serve as second course after the "Rotisserie Chicken Breasts With Roasted Chicken Jus" and glazed vegetables, or serve alone as a light entree.

If you're having this along with the white-meat course, this serves 4 people. If you're serving this course only, it serves 2.

Each of 4 servings: 264 calories; 13 grams protein; 2 grams carbohydrates; 1 gram fiber; 23 grams fat; 4 grams saturated fat; 49 mg. cholesterol; 59 mg. sodium.

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