Rotisserie Chicken Salad
A convenient and nutritious salad made with tender rotisserie chicken, fresh vegetables, and a creamy dressing that is perfect for meal prep.
Ingredients
Main ingredients
- 2 cups Fully Cooked Store-bought Rotisserie Chicken, shredded The star of the dish; tender and juicy meat.
- 2 stalks Celery, chopped Adds a refreshing crunch and essential nutrients.
- 1 small Red Onion, thinly sliced or chopped Provides a sweet and zesty kick.
Dressing ingredients
- 1/2 cup Mayonnaise The creamy base that binds everything together.
- 1 tablespoon Brown Mustard A hint of sharpness that elevates flavor.
- to taste Salt Essential seasonings to enhance the dish’s profile.
- to taste Pepper Essential seasonings to enhance the dish’s profile.
Instructions
Preparation
- Gather all your ingredients and prep your workstation.
- Carefully remove the chicken meat from the rotisserie, discarding the skin and bones.
- Chop the chicken into bite-sized pieces, setting them aside in a large mixing bowl.
- Clean and chop the celery stalks, and thinly slice the red onion.
Cook/Assemble
- Add the chopped celery and red onion to the bowl with the chicken.
- In a separate small bowl, combine mayonnaise and brown mustard, whisk to blend.
- Pour the mayo mixture over the chicken and vegetables, gently stirring until evenly coated.
- Season with salt and pepper to taste, ensuring balanced flavor throughout.
Serve
- Allow the salad to chill in the refrigerator for about 15 minutes.
- Serve in a bowl or on a bed of greens for added freshness.
- Garnish with additional celery leaves or a sprinkle of pepper if desired.
Notes
For an extra flavor boost, let the salad sit in the fridge for an hour before serving. Store leftovers in an airtight container to maintain freshness for 3-4 days. This salad keeps well for lunches all week.