This delicious Rotisserie Chicken Salad recipe is super easy to prepare. Using rotisserie chicken in this recipe not only adds amazing flavor, but it also saves you a ton of time! This means that this chicken salad is ready in under 30 minutes!
Why This Recipe Works
The idea of this rotisserie Chicken Salad came about after a church potluck where I had a really good chicken sandwich.
After the potluck, I stopped off to pick up a rotisserie chicken and came straight home to try and recreate the recipe.
To give the chicken salad a spicy kick, I added a few Serrano peppers. Adding some fresh dill seemed like a great idea too. After all, who doesn't love dill, right?
I didn't have grapes, so I substituted one diced apple instead; I ended up liking it much more than grapes. My favorite apple variety is Pink Lady, but feel free to use whatever variety you like.
Although I didn't add walnuts initially, I have since. Walnuts give the salad a nice crunch.
What Goes in This Recipe
How to Make This Recipe
Add cubed chicken to a medium-sized bowl, along with the celery, dill, serranos, onion, craisins, and apple.
In a separate bowl, mix the dressing ingredients, and pour over the chicken mixture. Gently mix to combine.
Refrigerate the chicken salad for a few hours to allow the flavors to meld. Enjoy over a green salad, with crackers, or in a sandwich.
Serving Suggestions
- Of course, you can eat the chicken salad straight out of the container, but let's expand our horizons a bit, shall we?
- For one thing, it goes great on whole-wheat sesame cracker; talk about a filling snack!
- Another great way to serve it is in a croissant sandwich.
- Or, how about stuffing some in home-made pita bread?
Expert Tips
- If you add walnuts to the salad, make sure not to add them until you're ready to serve the chicken salad. This is so that they can retain their crunch.
- A healthy way to enjoy this salad is over a sweet kale salad.
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Rotisserie Chicken Salad Recipe
Ingredients
- 2 lbs. chicken breast (rotisserie chicken, cubed)
- 2 celery ribs (diced)
- ¼ cup fresh dill (chopped)
- 2 serrano peppers (diced)
- ¼ cup red onions (diced)
- ¼ cup Craisins
- 1 medium apple (diced)
Dressing:
- ⅓ cup mayonnaise
- ⅓ cup yogurt
- 1 T. yellow mustard
- 1 tsp. lemon juice
- ½ tsp. salt
- ½ tsp. black pepper
Instructions
- Add cubed chicken to a medium-sized bowl, along with the celery, dill, serranos, onion, craisins, and apple.
- In a separate bowl, mix the dressing ingredients, and pour over the chicken mixture. Gently mix to combine.
- Refrigerate the chicken salad for a few hours to allow the flavors to meld. Enjoy over a green salad, with crackers, or in a sandwich.
Notes
COOK’S TIPS
- If you add walnuts to the salad, make sure not to add them until you’re ready to serve the chicken salad. This is so that they can retain their crunch.
- A healthy way to enjoy this salad is over sweet kale salad.
Kelly Methey says
This is a tasty salad anyway you choose to eat it! So good, a quick and easy go to recipe for lunch, snacks or company.
HildaSterner says
Thanks, Kelly, appreciate the feedback!