This Rotisserie chicken salad recipe is perfect for those days when you want a fuss-free meal that is both tasty and satisfying. Tender chicken, crunchy fresh vegetables, and creamy dressing come together to make up this quick weeknight meal.
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Chicken salad recipe
- It's quick and easy to make, perfect for busy weeknights or lazy weekends.
- Packed with protein and fresh ingredients, it's both healthy and delicious!
- Super versatile! You can enjoy it as an easy lunch or main course for dinner tonight.
- Great for meal prep! Make a big batch and enjoy it for a quick lunch throughout the week.
This recipe is all about simplicity without compromising on flavor. So, keep it in mind the next time you need an easy meal option. You won't be disappointed.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes / Variations
- Whole rotisserie chicken - Pick up any flavor of store-bought rotisserie chicken at your local grocery store. I like to use BBQ or Lemon Pepper.
- Carrots - I prefer the flavor of the sweet, large carrots; you can also use baby carrots.
- Celery - Look for celery that is firm and crisp.
- Red onion - Red onion is best for raw eating; a sweet onion or yellow onion would also work.
- Frozen peas - No need to thaw the peas first, as they will help to keep your salad fresh.
- Mayonnaise - Use your favorite brand of mayo; Miracle Whip would also work.
- Dijon mustard - It's worth using Dijon for its unique tangy flavor, but regular mustard will do in a pinch.
- Apple cider vinegar - Adds a nice tang and balances out the mayonnaise. If you don't have apple cider vinegar, try using white wine vinegar or lemon juice instead.
- Seasonings - You will need salt, black pepper, and paprika from your spice cabinet.
- Marcona almonds - If you can't find Marcona almonds, you can also use slivered almonds.
Adaptable recipe – make it your own!
- Toss in chopped bell peppers, sliced radishes, or even water chestnuts for extra crunch.
- Add some diced apples, halved grapes, or dried cranberries for a touch of sweetness.
- Mix in a pinch of cayenne pepper or red pepper flakes for a little heat.
- Swap out the rotisserie chicken for shredded turkey, cooked shrimp, or even tofu for a vegetarian option.
- Fresh herbs such as fresh parsley, cilantro, or dill can add a burst of fresh flavor to the salad.
- Swap out the almonds for pumpkin seeds, sunflower seeds, pecans, or even walnuts for a great flavor.
Before you begin: essential tools
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- Large bowl
- Sharp knife or vegetable chopper
- Medium bowl
- Plastic wrap
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Place the shredded chicken in a large mixing bowl.
- Dice the carrots and celery into small pieces. Finely chop the red onion. Add them to the bowl with the shredded chicken. Add the frozen peas to the mixing bowl.
- In a separate bowl, mix the mayonnaise, Dijon mustard, and apple cider vinegar with a whisk or fork. Mix well until all the ingredients are evenly incorporated and the dressing is creamy.
- Pour the dressing over the mixture in the bowl. Gently toss everything together until the chicken and vegetables are evenly coated with the dressing. Add salt and pepper to taste.
- Cover and refrigerate the chicken salad for at least 1 hour to allow the flavors to meld.
- Sprinkle the Marcona almonds and paprika over the top of the salad just before serving, so the almonds stay crunchy.
My notes
- Instead of heading out to the grocery stores in town, you can also use a leftover roast chicken to make this easy lunch option.
- While you are shredding or chopping the chicken, make sure to check for bones.
- If you prefer a lighter option, plain Greek yogurt or sour cream can be used in place of mayonnaise. It’s creamy and adds a subtle tang that complements the other ingredients beautifully.
- Don't toss your chicken carcass. Save it in a freezer bag to make homemade chicken stock with.
- Don’t have Marcona almonds? Regular almonds or even toasted sunflower seeds make a great substitute.
Your questions answered: FAQs
Marcona almonds are a type of sweet almond native to Spain, often referred to as the “queen of almonds.” They are rounder and softer than traditional almonds and have a delicate, buttery flavor.
To cut rotisserie chicken for a salad, start by removing the skin. Use a sharp knife to carefully slice away the breasts, thighs, and drumsticks from the carcass. Next, shred the meat into bite-sized pieces using your hands or a fork.
Waldorf chicken salad is a classic recipe made with diced chicken, apples, grapes, celery, and walnuts. It is typically dressed with a creamy mayonnaise or yogurt-based dressing and served as a sandwich or over greens.
Storage and reheating
Refrigerate - Store leftover chicken salad in an airtight container in the refrigerator for 3-4 days.
Freeze - Unfortunately, chicken salad does not freeze well due to the mayonnaise and other ingredients separating when thawed. It is best enjoyed fresh.
Reheat - This chicken salad is best served cold, so there is no need to reheat it.
Make ahead
You can make this salad ahead of time and store it in the refrigerator for a quick and easy meal. Just add the almonds right before serving so they stay crunchy.
Perfect pairings: what to serve with
This healthy salad recipe is great on a bed of lettuce leaves to make lettuce wraps, in a wrap or sandwich, or on top of crackers. I like to serve it inside this Lebanese Pita Bread. It also pairs well with fresh fruit, such as this Creamy Fresh Fruit Salad.
Related Recipes
Are you looking for more creative ways to use a rotisserie chicken? Some of my favorite recipes are this Rotisserie Chicken Noodle Soup, Avocado Chicken Salad, or these Easy BBQ Chicken Sliders. All of these recipes are family favorites.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Rotisserie Chicken Salad
Ingredients
- 1 whole rotisserie chicken meat shredded
- 1 cup carrots diced
- 1 cup celery diced
- ½ cup red onion finely chopped
- ½ cup frozen peas
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- 3-6 ounces Marcona almonds or substitute slivered almonds
- ¼ teaspoon paprika
Instructions
Prepare the Rotisserie Chicken:
- Remove the skin from the rotisserie chicken and set aside on a plate or bowl large enough to hold the entire carcass. Shred or cut the meat into approximately 1” bite-sized pieces. Place the shredded chicken in a large mixing bowl (separate from the skin). Place the carcass in the plate or bowl with the skins.
Dice the Vegetables:
- Dice the carrots and celery into small pieces. Finely chop the red onion. Add them to the bowl with the shredded chicken.
Add the Peas:
- Add the frozen peas to the mixing bowl. The peas will slowly thaw and serve to keep the chicken cold while you finish the recipe.
Prepare the Dressing:
- In a separate bowl, mix the mayonnaise, Dijon mustard and apple cider vinegar with a whisk or fork. Mix well until all the ingredients are evenly incorporated and the dressing is creamy. Taste the dressing and adjust the Dijon mustard and apple cider vinegar to your preferred level of tanginess.
Combine and Toss:
- Pour the dressing over the chicken, carrots, celery, onions and peas mixture in the large bowl. Gently toss everything together until the chicken and vegetables are evenly coated with the dressing. Be careful not to overmix, as you don't want the chicken to become mushy.
Season:
- Add salt and pepper to taste.
Chill and Serve:
- Cover the bowl with plastic wrap or a lid and refrigerate the chicken salad for at least 1 hour to allow the flavors to meld. The frozen peas will thaw. Serve cold.
Add Marcona Almonds:
- Sprinkle the Marcona almonds and paprika over the top of the salad just before serving, so the almonds stay crunchy. You can use as many or as few almonds as you like, depending on your preference. You can also set out the remaining almonds in a small bowl on the table for guests to add as they desire.
Enjoy:
- Serve the chicken salad as a side dish, on a bed of lettuce, or in a sandwich. It's a flavorful and satisfying dish with a tangy twist from the Dijon mustard and apple cider vinegar, and a delightful crunch from the slivered almonds. Adjust the Dijon mustard, apple cider vinegar, and seasonings to suit your taste.
Nutrition
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