Rotisserie Chicken Salad with Charred Scallion Dressing

Ingredients

• 5 ounce country-style bread, crusts removed, torn into 1" pieces
• 10 tablespoons olive oil, divided
• 2 scallions
• Kosher salt, freshly ground pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoons Dijon mustard
• 1 tablespoons mayonnaise, preferably Hellmann’s (Best Foods)
• 1 small rotisserie chicken, meat pulled from bones and shredded
• 6 radishes, trimmed, cut into wedges
• 1 head of Bibb lettuce, leaves separated
• 1 avocado, sliced, divided

Directions

1. Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8–12 minutes; let croutons cool.
2. Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.
3. Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
4. Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.