Rotisserie Chicken Salad
A comforting and versatile salad made with tender rotisserie chicken, creamy dressing, and a mix of fresh ingredients, perfect for any occasion.
Ingredients
Main Ingredients
- 3 cups cooked rotisserie chicken, shredded The star of the salad, juicy and flavorful.
- 1 cup celery, finely chopped Adds crispness and freshness.
- 1/2 cup red onion, finely diced Sharp, but mellow if rinsed with cold water.
- 1/2 cup grapes, halved, or 1 apple, diced A sweet contrast that brightens every bite.
- 1/2 cup toasted almonds or chopped pecans For crunch and toasty warmth.
Dressing Ingredients
- 1/2 cup mayonnaise Creamy binder; substitute Greek yogurt for a lighter option.
- 2 tablespoons Dijon mustard A little tang to lift the flavors.
- 1 tablespoon lemon juice Brightens and balances richness.
- Salt and pepper to taste Seasoning is everything.
- 1/4 cup chopped fresh herbs (parsley, tarragon, or dill) Adds freshness and aroma.
Instructions
Preparation
- Pull skin from the rotisserie chicken and shred the meat into bite-sized pieces. Use both white and dark meat for the best flavor and texture.
- Chop celery, dice onion, halve grapes or apple, and toast nuts in a dry skillet for 2 to 3 minutes until fragrant.
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. Taste and adjust, adding more lemon if desired.
Assembly
- In a large bowl, combine chicken, celery, onion, fruit, and nuts. Pour the dressing over and fold gently until everything is coated.
- Refrigerate for 15 to 30 minutes to let flavors marry, or serve immediately for a rustic charm.
- Just before serving, fold in fresh herbs for added flavor and color.
Notes
This recipe is a template; feel free to swap ingredients to suit your taste. For a lighter option, substitute Greek yogurt for mayonnaise. Store leftovers in an airtight container in the refrigerator for up to 3 days.