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Rotisserie Chicken Salad

A comforting and versatile salad featuring tender rotisserie chicken mixed with fresh veggies and a creamy dressing, perfect for any night.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked rotisserie chicken, shredded or chopped The soul of the salad; dark and white meat both work.
  • 1 cup celery, finely diced Adds crispness and freshness.
  • 1/2 cup red grapes, halved or 1/2 cup apple, diced For sweet contrast.
  • 1/3 cup toasted walnuts or sliced almonds For crunchy texture.
  • 1/2 cup plain Greek yogurt or light mayonnaise Choose yogurt for tang and a healthier option.
  • 2 tablespoons Dijon mustard Bright and slightly spicy.
  • 1 tablespoon lemon juice Wakes up the flavors.
  • 1 teaspoon honey Balances acidity; omit for less sweetness.
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon fresh dill or parsley, chopped An herbal finish.
Optional Ingredients
  • 1/4 cup red onion, minced
  • 1/2 cup halved cherry tomatoes For a juicier salad.

Method
 

Preparation
  1. Remove skin from the rotisserie bird and shred 3 cups of meat into bite-sized pieces.
  2. In a large bowl, stir together diced celery, grapes or apple, toasted nuts, and minced red onion if using.
Dressing
  1. In a small bowl, whisk Greek yogurt (or mayo), Dijon mustard, lemon juice, honey, salt, and pepper until smooth.
  2. Taste and adjust according to balance of tang, salt, and sweetness.
Assembly
  1. Pour the dressing over the chicken mixture and fold until everything is evenly coated.
  2. Stir in chopped dill or parsley.
  3. Let it sit for 10 to 15 minutes if you have time—the flavors marry beautifully.

Notes

Store in an airtight container for up to 3 days; the flavors meld and often taste better on day two. For best texture, mix dressing separately and toss with chicken just before serving.