Rotisserie Chicken Salad - A Little Spoon

A scoop of rotisserie chicken salad on a lettuce cup.

Get the Recipe: Rotisserie Chicken Salad

This rotisserie chicken salad has all of the classic flavors: lemon; celery; garlic; and dill. The best part? It’s cheap and easy to make.

No ratings yet

Yield5 servings

Prep25

Cook5

Total30

Ingredients

1 lb rotisserie chicken breast
2 celery stalks
½ cup mayonnaise
¼ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dillweed
¼ teaspoon celery seed
½ teaspoon Diamond Crystal kosher salt
⅛ teaspoon white pepper, ground
zest of 1 lemon
1 tablespoon lemon juice

Equipment

1 chef knife
1 cutting board
1 food processor
measuring Cups
Measuring spoons
1 microplane or fine grater
1 citrus reamer or juicer

Print Recipe

Instructions

First, remove the chicken breasts from the rotisserie chicken by slicing down and underneath the breast bone. Make sure to also remove any skin stuck to the breasts. It’s great flavor, but the texture isn’t pleasant in a chicken salad. (See notes for an optional flavor boost.) Roughly chop the chicken breasts on a cutting board and add them to a food processor. If the pieces are too big, they will get caught in the blades and the processor won’t work. Pulse until you are happy with the size of the pieces. (Of note: The chopped chicken will break down a bit more as you mix the chicken into the other ingredients, so consider the ending texture as you work.) Put the processor bowl with the chopped chicken into the refrigerator to store until it’s time to mix everythign together.
Next, use your knife to slice down the celery stalks, and create 3-4 long pieces of celery per rib, depending on how wide they are. Once the thin pieces of stalk are cut, small dice the celery to your preferred size. I like thing slivers for a tiny bit of crunch in each bite, but no need to chew for an extended period of time. When cut, set the chopped celery aside.
In a small bowl, measure and mix the mayonnaise, garlic and onion powders, kosher salt, white pepper, celery seed, and dill weed.
Next, zest the lemon and add it to the bowl. Then squeeze out the lemon juice with a reamer or juicer. Measure out the lemon juice and mix it into the other ingredients very well.
Take the chopped rotisserie chicken breasts out of the refrigerator and add them to the bowl. Pour in the sliced celery as well. Mix everything to uniformity and give the chicken salad a taste. Add a touch of lemon juice or salt to taste, if necessary. Serve with crackers, cucumber, lettuce cups, or just enjoy right out of the bowl!

Notes

If you want to use fresh herbs, substitute the dill weed for 1/2tbsp (1.3g) chopped fresh dill.
If you do not have a food processor or don’t want to use one, feel free to hand chop the chicken on a cutting board. it will provide more control over the texture of the resulting chicken salad, but it will also take longer. Anywhere between 10-20 minutes, depending on your knife skills and the size of your chicken pieces.
Quick Tip: I typically add any drippings in the rotisserie chicken bag to my chicken stock. But adding a bit of it to the chicken salad will boost the savory flavor quite a bit. If you add drippings, half the salt and then salt to taste. Just in case. Enjoy!

Nutrition