Creamy Rotisserie Chicken Salad
This quick and easy creamy rotisserie chicken salad combines leftover chicken with mayo, celery, pickles, and lemon for a bright and satisfying dish ready in under 10 minutes.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken (preferably rotisserie leftovers)
- 1/2 cup mayonnaise or substitute with 1/2 cup Greek yogurt
- 2 stalks celery, finely chopped for crunch
- 3 small pickles, chopped or sliced dill or sweet, based on preference
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard optional, adds a bright tang
- Salt and black pepper to taste
Instructions
Preparation
- Shred the chicken: Use two forks or your hands to shred the leftover chicken into bite-sized pieces. Place them in a mixing bowl.
- Add mayo: Spoon the mayonnaise over the shredded chicken and stir until the pieces are evenly coated and creamy.
- Fold in celery: Chop the celery finely and fold it into the bowl for a fresh crunch.
- Add pickles: Stir in the chopped or sliced pickles so their tang is distributed through the salad.
- Brighten with lemon and mustard: Squeeze in the lemon juice and add the Dijon if using. Stir well to combine.
- Season: Taste and add salt and black pepper to your liking. Mix again.
- Chill briefly: Cover and refrigerate for at least 15 minutes to let the flavors meld and the salad to cool.
- Serve: Give it a final stir and serve cold on greens, bread, croissants, or with crackers.
Notes
This salad is versatile; you can swap mayo for Greek yogurt, or add nuts or grapes for additional flavor and texture. For a dairy-free version, use vegan mayonnaise. Store in an airtight container in the fridge and eat within 3-4 days.