Chicken Salad with Rotisserie Chicken
This classic chicken salad comes together in just 15 minutes with no cooking required, using perfectly seasoned rotisserie chicken for a rich, smoky flavor that tastes like it came from a fancy deli counter.
Equipment
- Large mixing bowl
- Meat shredder claws - optional
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Rubber spatula or large spoon
- Airtight storage container
Ingredients
- 1 rotisserie chicken - about 3–4 cups or 420–560g shredded meat
- 0.5 cup mayonnaise - 115g, full-fat recommended
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice - about half a lemon
- 2 stalks celery - about ½ cup or 75g, finely diced
- 0.25 cup red onion - 40g, finely diced
- 2 tablespoons sweet pickle relish - or dill pickle relish
- salt - to taste
- black pepper - to taste
Optional Add-Ins
- 1 teaspoon fresh dill - or flat-leaf parsley, chopped
- 0.25 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
Instructions
- Remove the skin from the rotisserie chicken and discard. Use two forks or meat shredder claws to pull the meat from the carcass, shredding into bite-sized pieces. Aim for 3–4 cups (420–560g) of shredded chicken and transfer to a large mixing bowl.
- Wash and trim the celery, then finely dice into small uniform pieces. Peel the red onion and dice finely. If using fresh herbs, wash and chop them. Set aside.
- In a small bowl, combine the mayonnaise, Dijon mustard, and fresh lemon juice. Stir until smooth and fully combined. Taste and adjust with more lemon juice or mayo if needed.
- Add the diced celery, red onion, and relish to the bowl with the shredded chicken. Pour the dressing over the top and gently fold everything together with a spatula or large spoon, keeping the chicken in identifiable shreds. Fold in optional herbs and spices if using.
- Season with salt and pepper to taste, keeping in mind the rotisserie chicken is already seasoned. Add more lemon juice for brightness or extra mayo for richness as needed.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve cold in sandwiches, wraps, on crackers, or over greens.
Notes
- Make it ahead: This chicken salad tastes even better the next day after the flavors meld. Make it up to 2 days in advance.
- Use a mix of white and dark meat for the best flavor and texture. Don't over-shred the chicken – slightly larger pieces give a better mouthfeel.
- To mellow raw onion: Soak diced red onion in cold water for 5 minutes, then drain and pat dry before adding to the salad.
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days. Do not freeze as the mayonnaise will separate.
- Revive leftovers: If the salad seems dry after refrigeration, stir in another tablespoon of mayo and a squeeze of lemon juice.
- Add ins: Try folding in ½ cup halved red grapes, ¼ cup dried cranberries, diced apple, crumbled bacon, or 1 teaspoon curry powder for variety.
- For a lighter version: Replace half the mayo with mashed ripe avocado, or use Greek yogurt instead of some of the mayo.
- Serving tip: Keep chicken salad chilled when serving at parties – don't leave it at room temperature for more than 2 hours.