Rotisserie Chicken Salad
A comforting and flavorful dish combining rotisserie chicken, fresh vegetables, and a tangy dressing, perfect for any occasion.
Ingredients
Main Ingredients
- 3 cups Rotisserie chicken, shredded About 3 cups shredded, already cooked.
- 2 stalks Celery, thinly sliced Adds crunch and freshness.
- 1 cup Green grapes, halved Can substitute with apple cubes for a sweeter option.
- 1/4 cup Red onion, finely chopped Provides a sharp, bright note.
Dressing Ingredients
- 1/2 cup Mayonnaise Makes the dressing silky; substitute with Greek yogurt for a lighter option.
- 1 tablespoon Dijon mustard Adds depth and tang.
- 2 tablespoons Lemon juice Lifts and brightens all the flavors.
- 2 tablespoons Fresh dill or parsley, chopped Herbaceous and seasonal.
Seasoning
- Salt and black pepper To taste.
- Optional: toasted walnuts or sliced almonds For nutty crunch; nutritional yeast for a cheesy hint without dairy.
Instructions
Preparation
- Remove skin and shred rotisserie chicken into bite-sized pieces.
- Thinly slice celery, halve grapes, finely chop red onion, and roughly chop herbs.
Mixing the Dressing
- In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, a pinch of salt, and pepper. Adjust seasoning to your taste.
Tossing the Salad
- Combine the shredded chicken, chopped vegetables, and dressing in a large bowl.
- Fold gently to coat each piece while retaining some texture.
Finishing Touches
- If using nuts, fold them in, garnish with extra herbs, and chill for 10-15 minutes before serving.
- Alternatively, serve immediately over a bed of crisp greens.
Notes
For a Mediterranean twist, swap mayo for tzatziki and add cucumber, olives, and feta. Use Greek yogurt for a lighter dressing or fold in pomegranate seeds and toasted pecans for festive color and crunch.