Everyone has a chicken salad recipe. This is mine. It takes five minutes to make and stays in the fridge for 3-4 days. Sometimes, I even use those rotisserie chickens you can pick up pre-cooked at the grocery store. I specifically remember one day during a joint-family vacation to the beach, I was preparing a meal for close to 15 with all my kids in tow. That was definitely a quick rotisserie chicken salad night. This recipe uses dill relish...don’t skimp on the pickles, they’re what it special. If you’re a sweet pickle fan, go that route; I’m sure it’s just as tasty.
Personally, I like dark meat so the rotisserie chickens please everyone (my kids like white meat). I typically use my chicken salad more as a dip for crackers with green olives on top, but it goes well on a bun or bread as well. I must confess, I even eat it out of a bowl a spoon. We all have our vices.
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
Rotisserie Chicken Salad
- In a large mixing bowl, combine the ingredients and mix.
- You’re done. That was too easy, wasn’t it?
NOTE: Try adding additional pickle juice for a more intense flavor. I love the zing that raw, white or red onions give this dish, but if that is too intense for you, try using sweet yellow onions instead.
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