Rotisserie chicken salad combines the classic flavor of a favorite lunch staple with the ease of effortless meal prep. It’s your go-to choice for those moments when you want a quick, nutritious meal that’s bursting with taste.
Buying a rotisserie chicken just for making chicken salad is a fabulous way to simplify meal prep. You can use the entire chicken, so nothing goes to waste. Make some bone broth with the carcass and keep your wallet and your conscience happy!
I add some creamy avocado because I love avocado! It adds a rich, indulgent texture balanced with a hint of lightness. This chicken salad is perfect for making ahead of time, so you have a quick and healthy lunch option or a light dinner ready when needed.
This salad with rotisserie chicken has saved me from weeknight dinner dilemmas more times than I can count, and I’m sure it’ll be a lifesaver for you, too! In this blog post, I’ll walk through the recipe step-by-step, make sure you have all the right ingredients to make it and share a few tips and tricks to jazz it up.
Looking for more easy lunch ideas? Try Naan pizza, tuna melt, or chicken salad wraps.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Rotisserie chicken: Store-bought rotisserie chicken is a godsend for this recipe. Not only is it time-saving, but it also brings a fantastic flavor to the table. For a homemade rotisserie taste, you can also make a whole chicken in your air fryer.
- Celery
- Bell pepper
- Red onion: White or yellow onion works, too, but red onion has a milder taste.
- Garlic powder
- Paprika
- Salt
- Black pepper
- Mustard: Use Dijon mustard or brown mustard.
- Lemon juice
- Dill weed
- Parsley
- Mayonnaise
- Avocado
🥣How to Make Rotisserie Chicken Salad
- Chop up your celery, bell pepper, and red onion into bite-sized chunks. Remember, we want these small enough to mix well with the chicken but not so small they get lost.
- Toss your spices, herbs, mustard, lemon juice, and mayo in a mixing bowl. Give it a good stir until it’s all mixed up.
- In a medium bowl, mash the avocado up nice and smooth. Then, add it to your spice-mayo mix.
- Stir everything until it’s all nicely incorporated.
- Make sure the chicken is cold so it’s easier to handle. Use a fork or your hands to remove the white and dark meat and chop it up. And yes, leave the skin out.
- Add your chicken to the bowl and mix until it’s fully coated in the creamy dressing. Then, let it chill in the fridge for about an hour.
🍴Serving Ideas
What I love about this homemade chicken salad is its versatility. You can serve it in a sandwich, a wrap, or a croissant if you’re feeling a little fancy. Lettuce wraps are perfect if you are counting carbs.
This salad also works wonders on a green salad. Add some cherry tomatoes and cucumber slices, and drizzle some olive oil, and you’ve got a delicious lunch.
💭How to Store
First, always store your salad in an airtight container. This keeps it fresh and prevents pesky fridge odors from creeping in. The salad will last for about three to five days in the fridge.
This salad doesn’t freeze well. The mayo and celery get weird texture-wise when frozen and thawed. So, enjoy this salad fresh or refrigerated.
⭐Tips
Be sure to check out the step by step instructions
- Let the chicken cool down: Allow it to cool down before shredding. Not only does this prevent you from burning your fingers (been there, done that), but it also helps the chicken stay juicier.
- Chill before serving: A good chicken salad needs time to combine the flavors. Pop your salad in the fridge for an hour before serving.
- Replace the mayo: You can use 3 avocados to completely replace the mayonnaise or Greek yogurt.
- Add some sweetness: add some chopped apples or sweet grapes and some sliced almonds for an extra dose of sweetness and crunch.
📝FAQ
Absolutely! In fact, this salad is a perfect way to use up leftover chicken. Just make sure the chicken is still good and reduce the recipe to fit the amount of chicken breast you have left.
Yes, you can! The salad flavors develop more if it’s made a few hours in advance. Be sure to keep it refrigerated and stir it before serving.
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Rotisserie Chicken Salad Recipe
Ingredients
- 1 rotisserie chicken – white and dark meat 7 cups of chopped chicken
- 2 stalks celery chopped
- 1 red bell pepper diced
- 1/4 red onion diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Pinch salt
- 1 teaspoon ground pepper
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons dill weed
- 1 tablespoon parsley
- 1/2 cup mayonnaise
- 1/2 avocado mashed
Instructions
- Dice the celery, red bell pepper, and red onion and place them in a medium bowl.2 stalks celery, 1 red bell pepper, 1/4 red onion
- Add the garlic, paprika, kosher salt, freshly ground pepper, dijon mustard, freshly squeezed lemon juice, dill weed, parsley, and mayonnaise to the bowl.1 teaspoon garlic powder, 1 teaspoon paprika, Pinch salt, 1 teaspoon ground pepper, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 2 teaspoons dill weed, 1 tablespoon parsley, 1/2 cup mayonnaise
- Mash the avocado in a separate bowl with a fork until smooth and add to the bowl.1/2 avocado
- Mix everything together until fully incorporated.
- Make sure the chicken is cold, as it is easier to remove the meat. Hand shred or use a fork to remove the white and dark meat from the chicken. Remove all the white and dark meat, place it on a cutting board, and roughly chop. Do not include the skin.1 rotisserie chicken – white and dark meat
- Add the chopped chicken to the bowl and fold into the mixture until fully coated.
- Chill for 1 hour before serving.
Notes
- Make sure the chicken has cooled down before shredding it.
- Refrigerate for at least an hour before serving.
- You can use 3 avocados to replace the mayonnaise or substitute Greek yogurt for the mayo.
- Chopped apples ,grapes or sliced almonds are a great addition to this chicken salad.
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Nutrition Information
Nutrition facts are estimates.
