This rotisserie chicken salad recipe 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 people while trying to keep all my kids out of trouble in a house which was not baby-proof. That was a quick rotisserie chicken salad night. Who doesn’t like sandwiches on the beach? This recipe uses dill relish…don’t skimp on the pickles. If you’re a sweet pickle fan (eww), go that route; I’m sure it’s just as tasty.
Rotisserie Chicken Salad: Recipe Highlights
I like dark meat so the rotisserie chickens please everyone because 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 with extra mustard and some cheese. I must confess, I even eat it out of a bowl a spoon. We all have our vices.
Rotisserie Chicken Salad
- 4 cups rotisserie-cooked chicken shredded
- 1 1/2 tsp yellow mustard
- 1 cup mayonnaise
- 1/2 cup dill relish
- 1/2 cup onion diced
- salt & pepper to taste
- Pick the cooked rotisserie chicken off the bone.
- Combine all the ingredients into large bowl and mix. Alternatively, combine all the ingredients into a food processor and blend for a few seconds.
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.