Quick Rotisserie Chicken Salad

If you ask me, rotisserie chicken salad is one of those no-fuss meals that just makes sense.

This creamy, satisfying dish takes a simple store-bought rotisserie chicken and turns it into something that feels homemade and special. Crunchy celery and crisp red onions mix with tender chicken and a classic mayo dressing.

It’s tossed with just the right amount of seasonings and a handful of fresh herbs that bring the whole thing to life. A touch of Dijon mustard and a squeeze of lemon juice give it that perfect tang.

It’s the kind of recipe that works for everything from quick lunches to casual get-togethers, and it always hits the spot.

What Kind of Rotisserie Chicken Should I Use?

When it comes to rotisserie chicken, both regular and organic options from your local grocery store will work great in this salad. Most stores offer plain-seasoned and herb-seasoned varieties – while both are fine to use, the plain version gives you more control over the final flavors in your salad. If you’re watching your calories, you might want to stick with breast meat, but using a mix of white and dark meat will give you the most flavor and moisture. Just make sure your chicken is still warm or completely cooled before shredding it, as chicken at room temperature can be tricky to work with and isn’t food-safe.

Options for Substitutions

This chicken salad recipe is super adaptable and easy to customize based on what you have on hand:

• Rotisserie chicken: No rotisserie chicken? You can use any cooked chicken – whether it’s grilled chicken breast, canned chicken, or even leftover turkey. Just make sure it’s well-chopped and cooled before mixing.
• Greek yogurt: Regular plain yogurt works fine instead of Greek yogurt, though the mixture might be slightly less creamy. You could also use all mayonnaise, or try sour cream for a tangier taste.
• Baby spinach: Feel free to swap the spinach with fresh herbs like dill or parsley, or try finely chopped lettuce. You can even leave it out if you prefer.
• Red onion: Green onions or finely chopped sweet onions make good substitutes. If you’re not big on raw onion, try using finely chopped shallots for a milder flavor.
• Celery: If you’re out of celery but still want that crunch, try diced water chestnuts, chopped apple, or diced cucumber instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken salad is not letting your rotisserie chicken cool completely before chopping – warm chicken can make your mayonnaise and yogurt separate, leading to an unappetizing texture. Another common error is chopping the vegetables too large, which can overpower the chicken – aim for pieces about 1/4 inch in size for the best blend of textures and flavors. To keep your salad from becoming watery, make sure to pat your chopped vegetables dry with paper towels before mixing them in, as excess moisture can make your dressing runny. For the best flavor development, let the finished salad chill in the refrigerator for at least an hour before serving, allowing all the ingredients to meld together perfectly.

What to Serve With Chicken Salad?

This creamy chicken salad is super flexible when it comes to serving options – I love piling it high on toasted croissants or between slices of whole grain bread for a classic sandwich. For a lighter lunch, try scooping it onto a bed of fresh lettuce leaves, or serving it with crisp cucumber rounds and cherry tomatoes for a low-carb option. You can also pair it with some crunchy sides like kettle-cooked potato chips, fresh fruit, or a handful of mixed nuts to round out your meal. If you’re hosting friends for lunch, set out some different breads and crackers so everyone can build their perfect plate.

Storage Instructions

Keep Fresh: This chicken salad stays good in an airtight container in the fridge for up to 4 days. I like to give it a quick stir before serving since the mayo and yogurt mixture might separate a bit. Pro tip: the flavors actually get better after a day in the fridge when everything has time to mingle!

Make Ahead: You can prep this chicken salad a day before your gathering or for meal prep. Just keep in mind that the spinach might release a bit of water over time, so you could add it just before serving if you prefer. The celery and onions will stay nice and crunchy even after a few days.

Pack for Lunch: This makes a perfect packed lunch! Just remember to keep it cold – use an ice pack or insulated container if you’re taking it to work or on a picnic. I like to pack any bread or crackers separately to keep them from getting soggy.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 20-25 g

Ingredients

• 2 cups chopped rotisserie chicken (skin and bones discarded)
• 1/3 cup celery, finely chopped
• 1/3 cup red onion, finely chopped
• 1/2 cup finely chopped baby spinach
• 1/3 cup mayonnaise
• 1/3 cup plain greek yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Step 1: Gather Ingredients

Start by collecting all necessary ingredients.

Ensure you have everything measured and ready for easy combination.

Step 2: Combine Ingredients

Grab a big bowl, and pour all the prepared ingredients into it.

Stir everything together using a large spoon or spatula, ensuring that all components are thoroughly mixed and well combined.

Step 3: Enjoy!

Once everything is mixed to your satisfaction, the dish is ready to enjoy!

Serve immediately and savor your delicious creation.