Creamy Rotisserie Chicken Salad: My Weekday Lunch Hero (Print Version)

Creamy Rotisserie Chicken Salad turns leftover chicken into a speedy, delicious lunch. This simple recipe is a lifesaver for busy weekdays and tasty meals.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if served without bread)

# Ingredients:

→ Main Ingredients

01 - 3 cups shredded rotisserie chicken
02 - 2 celery stalks, finely diced
03 - 1/4 cup finely diced red onion

→ Creamy Dressing

04 - 1/2 cup good quality mayonnaise
05 - 1 tablespoon Dijon mustard
06 - 1 tablespoon fresh lemon juice

→ Flavor Boosters

07 - 2 tablespoons fresh dill, chopped
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper, or to taste

→ Optional Extras

10 - 1/4 cup chopped grapes
11 - 1/4 cup toasted pecans

# Instructions:

01 - Okay, first things first, get that leftover rotisserie chicken shredded. I usually pull it apart with my hands – it’s faster and you can really feel for any stray bones. Aim for a mix of larger chunks and smaller shreds for good texture. This is often where I get a little messy, but it’s part of the fun, right? Just get it all into a big mixing bowl. You want about 3 cups, packed tight.
02 - Next, grab your celery and red onion. Dice them up pretty finely. I find that smaller pieces integrate better into the salad and you get that crunch in every bite without it being overwhelming. Remember that cold water rinse for the red onion? Do it! It makes a difference. Add these chopped beauties right into the bowl with your chicken.
03 - In a separate, smaller bowl, it’s dressing time! Whisk together the mayonnaise, Dijon mustard, fresh lemon juice, and plenty of chopped fresh dill. This is where the magic happens, honestly. The smell of the dill and lemon together? Divine! Season this mixture generously with salt and freshly ground black pepper. Don’t be shy, you want that flavor to really come through.
04 - Pour that glorious dressing over the chicken and veggie mixture. Now, get in there with a spoon or spatula and mix everything until it’s perfectly coated. You want every piece of chicken and every bit of celery to be hugged by that creamy, herby dressing. I always make sure there are no dry spots – that’s a rookie mistake I’ve made before!
05 - This is the most important step for any Creamy Rotisserie Chicken Salad! Take a spoonful and taste it. Does it need more salt? A little more pepper? Maybe a squeeze more lemon for brightness? Trust your taste buds here. Sometimes I add another sprinkle of dill if I'm feeling extra. This is your creation, make it perfect for you.
06 - Once you're happy with the flavor, cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time allows all those delicious flavors to meld together, making the Creamy Rotisserie Chicken Salad even better. It should look perfectly creamy, smell wonderfully fresh, and taste absolutely incredible. Serve it up however you like!

# Notes:

01 - Always use fresh dill for this Creamy Rotisserie Chicken Salad; dried just doesn't give the same vibrant flavor.
02 - Don't skip the lemon juice; it's essential for cutting through the richness and brightening the whole dish.
03 - Let the salad chill for at least 30 minutes; the flavors truly deepen and meld, making it so much better.
04 - Add a pinch of sugar to the dressing to balance the tang of the lemon and mustard; it's a game-changer!

# Equipment Needed:

01 - Large mixing bowl
02 - small mixing bowl
03 - whisk
04 - sharp knife
05 - cutting board
06 - airtight container

# Nutrition (Per Serving):

Calories: 350
Total Fat: 28g
Total Carbohydrate: 5g
Protein: 20g

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