Rotisserie Chicken Salad
A comforting and versatile salad made with tender rotisserie chicken, creamy dressing, and fresh vegetables, perfect for any meal.
Ingredients
Main Ingredients
- 3 cups rotisserie chicken, shredded or chopped the shortcut that keeps the flavor rich and the texture juicy
- 1 cup celery, finely diced for a fresh, crunchy bite
- 1/2 cup red onion, very finely chopped adds a mild sharpness; soak briefly in cold water if you want it milder
- 1/2 cup grapes, halved or dried cranberries sweet contrast to the savory chicken
- 1/2 cup toasted almonds or chopped pecans for a nutty crunch
- 1/2 cup mayonnaise use light mayo or a mix of Greek yogurt and mayo for a healthier option
- 1/3 cup plain Greek yogurt adds creaminess and tang while keeping it lighter
- 1 tablespoon Dijon mustard for subtle depth
- 2 teaspoons lemon juice brightens everything and lifts the flavors
- 1 tablespoon fresh parsley, chopped herbaceous finish
- Salt and pepper to taste
- 1 teaspoon nutritional yeast (optional) adds a cheesy flavor without dairy; smoked paprika for warmth
Instructions
Preparation
- Remove skin and shred or chop the rotisserie chicken into bite-sized pieces.
- Finely dice celery and red onion, halve the grapes, and chop herbs and nuts.
Make the Dressing
- In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth and glossy.
Combine
- Add the chicken to the bowl of veggies and pour the dressing over.
- Fold everything together with a spatula—careful to coat every morsel without turning it into a mushy mash.
Taste and Adjust
- Add more lemon or a pinch of salt if needed. Let the salad rest in the fridge for 10–15 minutes to let flavors marry, or serve immediately.
Serve
- Scoop onto toasted bread for a sandwich, onto crisp greens for a lighter meal, or fill hollowed tomatoes for a festive presentation.
Notes
Refrigerate in an airtight container for up to 3 days. Store the dressing separately if making ahead to keep celery crisp. Not recommended for freezing. Use a combo of mayo and Greek yogurt for the best texture.