Rotisserie Chicken Salad

Ingredients

• 420 g (3 cups)rotisserie chicken, shredded or chopped
• 100 g (1 cup)celery, finely diced
• 75 g (½ cup)red onion, very finely chopped
• 75 g (½ cup)grapes, halved, or dried cranberries
• 55 g (½ cup)toasted almonds or chopped pecans
• 120 g (½ cup)mayonnaise
• 80 g (⅓ cup)plain Greek yoghurt
• 15 ml (1 tablespoon)Dijon mustard
• 10 ml (2 teaspoons)lemon juice
• 4 g (1 tablespoon)fresh parsley, chopped
• to tastesalt and pepper
• 5 g (1 teaspoon)nutritional yeast (optional; smoked paprika is suggested for warmth)

Instructions

1. 1

   Prepare the ingredients

   Remove the skin from the rotisserie chicken, then shred or chop the meat into bite-sized pieces. Finely dice the celery and red onion, halve the grapes, and chop the herbs and nuts.

2. 2

   Whisk the dressing

   In a small bowl, whisk the mayonnaise, Greek yoghurt, Dijon mustard, lemon juice, salt and pepper until smooth and glossy.

3. 3

   Add the dressing

   Put the chicken in a bowl with the vegetables and pour the dressing over it.

4. 4

   Fold the salad

   Use a spatula to fold everything together, coating the ingredients without crushing them into a mush.

5. 5

   Adjust and rest

   Taste and add more lemon juice or a pinch of salt if needed. Chill for 10–15 minutes to let the flavours come together, or serve straight away.

6. 6

   Choose how to serve

   Spoon the salad onto toasted bread for a sandwich, serve it over crisp greens, or use it to fill hollowed tomatoes.

What is rotisserie chicken salad?

This American-style chicken salad is a chilled mixture of cooked chicken and a creamy dressing, often served as a sandwich filling or on a bed of greens. Its appeal is the contrast between tender meat, crisp vegetables and a tangy, rich coating.

This version uses ready-cooked rotisserie chicken to make preparation quick while bringing seasoned, juicy meat to the bowl. Grapes add sweetness, while toasted nuts give the salad a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 10g carbs, 20g fat.

The chicken provides most of the protein, while the grapes and vegetables contribute carbohydrates. Mayonnaise and nuts account for much of the fat, with Greek yoghurt adding creaminess as well. Serve it over crisp greens or with extra vegetables to round out the plate.

Choosing the ingredients

Chicken: Remove the skin before shredding or chopping the meat so the salad stays tender without oily pieces.

Crunch and sweetness: Celery and red onion bring a fresh, crisp bite; grapes offer a sweet counterpoint. Dried cranberries can stand in for the grapes.

Nuts: Toasted almonds or chopped pecans add crunch. Chop them small enough to distribute through the salad.

Getting the dressing right

Creamy base: Mayonnaise supplies richness, while Greek yoghurt adds tang. Whisk them together with Dijon mustard and lemon juice until the mixture looks smooth and glossy.

Seasoning: Add salt and pepper, then taste again after mixing with the chicken. A little more lemon juice or salt can sharpen the overall flavour.

Keep the texture chunky

Cut: Finely dice the celery and onion, but keep the chicken in bite-sized pieces so it remains the main texture in each forkful.

Fold: Use a spatula and turn the mixture gently until coated. Stirring hard can crush the grapes and break down the chicken.

Rest or serve straight away

A 10–15 minute rest in the fridge gives the flavours a chance to mingle, though the salad can be served immediately. If you have time, prepare the vegetables and dressing first, then combine them with the chicken shortly before serving.

Ways to serve it

Sandwich: Spoon the salad onto toasted bread for a substantial lunch.

Greens: Serve it on crisp salad leaves for a fresh plate, or fill hollowed tomatoes for a different presentation.

Recipe notes & tips

• If you want a milder onion flavour, soak the finely chopped onion briefly in cold water.
• Use grapes or dried cranberries for the sweet element, depending on what you have.
• Chop the nuts and vegetables evenly so they distribute throughout the salad.
• Whisk the dressing until glossy before adding it to the chicken.
• Fold gently with a spatula to keep the chicken and grapes from breaking up.
• Taste after mixing before adding extra lemon juice or salt.

Variations

• Use pecans: Swap in chopped pecans for a different nutty crunch.
• Try cranberries: Replace the grapes with dried cranberries for a chewier, tart-sweet note.
• Make it tangier: Add a little more lemon juice to the dressing.
• Add nutritional yeast: Stir in the optional yeast for a savoury, cheesy note.
• Use smoked paprika: Add the suggested smoky seasoning for warmth.
• Serve in tomatoes: Fill hollowed tomatoes instead of making sandwiches.

Common mistakes to avoid

• Leaving the chicken skin on: Remove it before chopping so the salad does not become greasy.
• Chopping the chicken too finely: Keep it in bite-sized pieces for a more substantial texture.
• Overmixing: Fold gently with a spatula to avoid crushing the ingredients.
• Adding all the seasoning without tasting: Check the salad after mixing and adjust salt or lemon to suit.
• Skipping the onion soak when you want mildness: Briefly soak the chopped onion in cold water first.

How to store

Store leftovers in a covered container in the fridge and eat within 3 days. Stir gently before serving; this salad is intended to be served cold, so reheating is not needed.

Frequently asked questions