1 Rotisserie chicken, shredded 6 Shallots, sliced 1 cup Olive oil 1/2 cup Pistachios 1/2 cup Walnuts 2 Juiced lemons 1 Garlic clove 1 tbsp Honey 1 Head of butter lettuce 1/2 cup Shaved parmesan cheese 1/2 cup Mint, roughly chopped 1/2 cup Parsley, roughly chopped Kosher salt, to taste Black pepper, to taste
Heat a skillet over low heat and add in the shallots and olive oil. Fry the shallots until golden brown and remove to a paper towel-lined plate. Strain the oil and set aside to cool for the vinaigrette.
Place the nuts into a food processor and pulse until they are small pieces, but not sandy. Add to a mixing bowl. Add in the garlic, honey, and lemon juice and season with salt and pepper. Whisk in the shallot oil and set aside.
Grab a large salad bowl and add in the lettuce, shredded chicken and shaved parmesan. Pour over the vinaigrette and toss to coat. Top with the herbs and the fried shallots and serve.
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