Description
Rotisserie chicken salad brings together shredded store-bought chicken with crisp vegetables and a creamy dressing that makes lunch feel simple and satisfying. Mix yours together in minutes when time is short, and you get a dish that tastes fresh and comes together exactly how you prefer it.
Ingredients
Scale
Protein Base:
- 3 cups shredded rotisserie chicken
- 2 cups mixed salad greens
Vegetables:
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1 cup cherry tomatoes
- 1/2 cup sliced cucumber
Dressing and Seasonings:
- 1/2 cup mayonnaise
- 2 tablespoons fresh tarragon
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup sliced almonds
Instructions
- Pull apart your 3 cups of rotisserie chicken into bite-sized pieces and transfer to a large mixing bowl.
- Combine 1/2 cup mayonnaise, 1/4 cup diced celery, 1/4 cup diced red onion, 2 tablespoons fresh tarragon, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder directly into the bowl with your chicken.
- Fold everything together gently until your chicken gets an even coating and all the ingredients blend throughout.
- Taste the mixture and adjust your seasonings with additional salt, pepper, or lemon juice based on what your palate tells you.
- Arrange 2 cups of mixed salad greens across your serving plates or bowls as a base.
- Divide your chicken salad evenly and spoon it over the greens on each plate.
- Scatter 1 cup cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup sliced almonds across the top of each serving.
- Serve right away while everything is fresh, or cover and refrigerate for up to 2 days if you prefer to prepare it ahead.
Notes
- Shred the chicken while it’s still warm from the store, as it pulls apart more easily and absorbs the dressing flavors better than cold chicken.
- Fold the ingredients gently rather than stirring vigorously so the chicken stays in larger, more appetizing pieces instead of becoming mushy.
- Make this salad a day ahead if your schedule allows, since the flavors deepen and meld together overnight in the refrigerator.
- For a lighter version, swap half the mayo with Greek yogurt or sour cream to keep the same creamy texture while reducing calories and fat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Roasted Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 356 kcal
- Sugar: 3 g
- Sodium: 675 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 100 mg