Rotisserie Chicken is one of the most popular convenience foods from almost any grocery store. When it is on sale, we all want to take advantage of the bargain. There are a number of different ways to serve this delicious tender chicken. Just to note, I have noticed, depending on the grocery store, the chickens may be smaller and more appropriate for 2-3 people. In that case, for additional servings, you may need two chickens.

The following recipe is an adaptation of one that I have made from scratch, roasting fresh chicken. While it is so, so good, many of us do not have the time in our busy schedules for the whole process. This recipe is delicious due placing the cut up chicken on top of the salad, the drippings provide extra flavor to the arugula and croutons. This is a wonderful company dish and can be put together quickly and will definitely impress your guests. If you are not an arugula fan, then you can easily substitute mixed greens or baby spinach. I particularly love arugula for its unique, slightly peppery flavor.

1   rotisserie chicken, cut into pieces*, reserving the drippings from the pan or bag
1 - 5 oz. package of arugula
3   cups of your favorite salad croutons
3/4  cup of your favorite vinaigrette
black pepper to taste if you like

Combine the arugula, croutons, vinaigrette in a bowl and toss to mix. Season with additional black pepper if you like. Place on a platter. Place the chicken pieces on top of the salad and drizzle with the remaining drippings. Makes about 4 servings. Enjoy!

Cutting Chicken Tips: Place whole chicken on a cutting board, (a damp towel placed underneath the cutting board will keep it from sliding). Place the chicken back side down and with a sharp knife, cut down the top center slightly to the side of the bone between the breast portion. Then, cut down the center of the back portion and separate the two halves. Separate each piece at the bone joint by slightly breaking them apart and then finishing the cut with your knife.