Classic Rotisserie Chicken Salad

Name: Classic Rotisserie Chicken Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 cups (450 g) cooked rotisserie chicken meat (white and dark), skin and bones removed, meat chopped or shredded into ½-inch (1 cm) pieces, at cool or refrigerator temperature (from one 2 lb / 900 g chicken); 3 medium stalks (about 1 cup) (120 g) celery stalks, cut into ¼-inch (6 mm) dice; ¼ cup (40 g) red onion, finely diced (about ¼ small onion); ½ cup (115 g) mayonnaise; 1 tablespoon (15 g) Dijon mustard; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed (from about ½ lemon); ½ teaspoon (1 g) lemon zest, finely grated, before juicing the lemon (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped; kosher salt, to taste, start with ¼ teaspoon; black pepper, freshly ground, to taste, start with ¼ teaspoon

From the MyKitchenBank Kitchen

Creamy, crunchy chicken salad built on a store-bought rotisserie chicken, with celery, red onion, Dijon, lemon and fresh herbs. Ready in 20 minutes of work and better after a short chill, it's perfect for sandwiches, lettuce cups or crackers.

Prep: 20 min
Cook: —
Wait: 30 min
Total: 50 min
Makes: About 4½ cups (6 servings, roughly ¾ cup each)

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Ingredients

6 servings

3 cups (450 g) cooked rotisserie chicken meat (white and dark), skin and bones removed, meat chopped or shredded into ½-inch (1 cm) pieces, at cool or refrigerator temperature (from one 2 lb / 900 g chicken)
3 medium stalks (about 1 cup) (120 g) celery stalks, cut into ¼-inch (6 mm) dice
¼ cup (40 g) red onion, finely diced (about ¼ small onion)
For the dressing
½ cup (115 g) mayonnaise
1 tablespoon (15 g) Dijon mustard
1 tablespoon (15 ml) fresh lemon juice, freshly squeezed (from about ½ lemon)
½ teaspoon (1 g) lemon zest, finely grated, before juicing the lemon (optional)
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped
kosher salt, to taste, start with ¼ teaspoon
black pepper, freshly ground, to taste, start with ¼ teaspoon

Equipment (6)

Large mixing bowl (3 to 4 quart / 3 to 4 L)
Cutting board and chef's knife
Small bowl for the dressing
Rubber spatula
Measuring cups and spoons
Fine grater or zester

Steps

Before you start

Buy one standard rotisserie chicken of about 2 lb (900 g). It yields roughly 3 cups (about 450 g) of chopped meat once skin and bones are removed, which is what this recipe uses. If your chicken is smaller, scale the dressing down slightly.
Use a rotisserie chicken that has cooled to room temperature or been chilled; warm chicken will make the mayonnaise dressing greasy and thin.
Allow 30 minutes of chilling so the flavors meld and the onion mellows.
Rinse the red onion after dicing if you prefer a milder bite.

1
Prep the chicken
- Pull the skin and any bones from the rotisserie chicken.
- Shred the meat with your fingers or chop with a knife into ½-inch (1 cm) pieces, mixing white and dark meat.
- Measure 3 cups (about 450 g), lightly packed, and place in a large bowl.
- Save any extra meat for another use.
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Ready when: Meat is in bite-size pieces with no gristle, skin or bones, and measures 3 cups (about 450 g).
Tip: Chop rather than shred finely for better texture; mushy shreds make a pasty salad.
2
Dice the vegetables
- Cut the celery into ¼-inch (6 mm) dice and finely dice the red onion.
- Add both to the bowl with the chicken.
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Ready when: Pieces are small and uniform, about the size of a pea or slightly larger.
Tip: Soak the diced onion in cold water for 5 minutes and drain well if you want a milder flavor.
3
Whisk the dressing
- In a small bowl, stir together the mayonnaise, Dijon, lemon juice, lemon zest if using, parsley, ¼ teaspoon salt and ¼ teaspoon pepper until smooth and evenly speckled with herbs.
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Ready when: Dressing is smooth, pale and uniform with no streaks of mustard.
Tip: Rotisserie chicken is already seasoned, so go light on salt now and adjust at the end.
4
Combine and fold
- Scrape the dressing over the chicken and vegetables.
- Fold gently with a spatula for about 30 seconds until every piece is evenly coated.
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Ready when: Chicken is lightly coated and creamy but not swimming in dressing.
Tip: Fold rather than stir hard to keep the chicken in distinct chunks.
5
Chill and meld
- Cover the bowl and refrigerate for at least 30 minutes, up to 4 hours, so the flavors blend and the salad firms slightly.
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Ready when: Salad is cold throughout and holds together when scooped.
6
Taste and serve
- Stir the chilled salad and taste.
- Add a pinch more salt, pepper or a few drops of lemon juice if needed.
- If it seems dry after chilling, stir in 1 to 2 teaspoons more mayonnaise.
- Serve in sandwiches, lettuce cups or with crackers.
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Ready when: Tastes bright, savory and tangy, with a creamy texture that clings to the chicken.
Tip: Chilled salad often needs a little extra seasoning since cold mutes flavor.

Good to know

Tips

Mix white and dark meat for the best balance of flavor and moisture.
Pat the celery dry after dicing so excess water doesn't thin the dressing.
Add the mayonnaise gradually if you like a drier salad, then adjust after chilling.
For extra crunch and sweetness, fold in ½ cup (75 g) halved grapes or 2 tablespoons toasted chopped pecans just before serving.

Make ahead

Make the salad up to 2 days ahead and keep covered in the refrigerator. Stir before serving and refresh with a squeeze of lemon juice.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Do not leave at room temperature for more than 2 hours (1 hour above 90°F / 32°C). Freezing is not recommended because the mayonnaise separates and the celery turns watery. Serve cold; no reheating.

Substitutions

mayonnaise → half mayonnaise, half plain Greek yogurt. Lighter and tangier; use ¼ cup (60 g) of each.
red onion → thinly sliced scallions (green parts). Milder, use 3 tablespoons (about 20 g).
fresh flat-leaf parsley → fresh dill or chives. Use the same amount, finely chopped.
fresh lemon juice → apple cider vinegar. Use 2 teaspoons (10 ml) for a sharper tang.