This Rotisserie Chicken Salad Recipe wasn’t on my radar, until one day when I had some delicious chicken salad at a church potluck. After the potluck, I stopped off to pick up a rotisserie chicken and came straight home to try and recreate the recipe. Am I the only one that does that? Of course, I changed a few things to make is Sterner family-friendly. Read on to find out what I did!
Rotisserie Chicken Additions
I’ve mentioned in my other recipes that my family members really enjoy spicy food. 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. If you want the walnuts to retain their crunch, make sure not to add them until you’re ready to serve the chicken salad.
Rotisserie Chicken Salad Recipe Ingredients
- 1-1/4 cup chicken breast (cubed)
- 2 celery ribs (diced)
- 1/4 cup fresh dill (diced)
- 2 serrano peppers (diced)
- 1/4 cup red onion (diced)
- 1/4 cup craisins
- 1 medium apple (diced)
Salad Dressing Ingredients:
- 2/3 cups mayonaise
- 1 T. yellow mustard
- 1 tsp lemon juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Rotisserie Chicken Salad Recipe Serving Suggestions
Of course, you can eat chicken salad straight out 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 home-made pita bread with the chicken salad for a satisfying lunch? Alternatively, you can do as my husband does, and eat it over a green salad. Sweet kale salad is a great salad choice.
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The best chicken salad you'll ever have!
- 1 -1/4 lbs chicken breast (rotisserie chicken, cubed)
- 2 celery ribs (diced)
- 1/4 cup fresh dill (chopped)
- 2 serrano peppers (diced)
- 1/4 cup red onions (diced)
- 1/4 cup Craisins
- 1 medium apple (diced)
- 2/3 cup mayonnaise
- 1 T. yellow mustard
- 1 tsp. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
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.
If you are observant, you will notice that there are no Craisins in my chicken salad. I left them out to limit the number of carbs in the recipe, but rest assured they were missed!
