Off the menu: Notable's Rotisserie Chicken Greek Salad
Some restaurant dishes are absolute classics, like the rotisserie chicken at Notable, so we were thrilled to hear from a reader asking for the Greek salad recipe where it’s the star. Many thanks to chef Michael Noble for sharing his secrets with Culinaire!
Grill chicken breast to 165º F, and once cooked allow to cool to room temperature. Pull the meat to bite size pieces.
In a large bowl, add all the rest of your ingredients except the feta cheese.
Mix with enough of the dressing (instructions below) to coat the salad.
Place in to a serving platter or into individual bowls and garnish with crumbled feta.
100 g shallot, minced
25 g garlic, minced
20 g parley leaves
160 g Kalamata olives
150 g grainy mustard
1 lemon, zested and juiced
¾ cup (180 mL) red wine vinegar
¾ cup (180 mL) tomato juice
1¼ cups (300 mL) vegetable oil
2 cups (500 mL) olive oil
Mix all the ingredients apart from the two oils in a food processer until smooth.
Slowly incorporate oils into puree until combined.
Let food processer run for 5 minutes to completely emulsify the dressing.