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Rotisserie Chicken Salad

A quick and versatile chicken salad made with shredded rotisserie chicken and fresh vegetables for a perfect summer meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole Rotisserie Chicken Shredded, can use both white and dark meat
  • 1/2 cup Mayo Adjust based on preference (light vs full-fat)
  • 1 cup Celery Finely chopped for crunch
  • 1/4 cup Red Onion Finely diced or use scallions if preferred
  • 1 tablespoon Dijon Mustard Adds a zesty flavor
  • 1 tablespoon Lemon Juice Freshly squeezed for best flavor
  • to taste Salt & Pepper Essential for flavor
Optional Ingredients
  • varied Grapes, Almonds, Parsley, or Others Additional ingredients can be added for variation

Method
 

Preparation
  1. Tear the rotisserie chicken into bite-sized pieces and add to a large mixing bowl.
  2. Add mayo, celery, red onion, and Dijon mustard. Squeeze in lemon juice.
  3. Season with salt and pepper to taste and mix until everything is evenly coated.
  4. Let the mixture sit in the fridge for about 20 minutes to meld the flavors. It can also be served immediately.

Notes

Rotisserie chicken salad can last in the fridge for about three days. Store in an airtight container. If it gets dry, add a fresh spoon of mayo or lemon juice before serving. Perfect for sandwiches, lettuce cups, or as a side dish.