Rotisserie Chicken Salad
Take a shortcut to delicious Chicken Salad by using the breasts of a rotisserie chicken, mayonnaise and celery. Get fancy with the sandwich toppings if you like or enjoy a plain classic chicken salad sandwich.
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Servings: 6 full sized sandwiches
Ingredients
- 1 rotisserie chicken, white meat only equals about 4 cups depending on size of the chicken
- 1 cup Duke's Mayonnaise more or less to taste
- 2 stalks celery, finely diced equals about 1 cup
Instructions
- Remove and discard the skin of your cooked rotisserie chicken. Pull and then shred the breast meat (white meat only for chicken salad.)
- Chop the meat into small ½ inch pieces and add to a large bowl.
- Add mayo and celery. Stir well. Add a Tablespoon of cold water if necessary.
- Chill for at least 1 hour. Season taste with salt or pepper.
- Serving suggestion: Serve on fresh bread, toast, crackers, or as part of a salad.
Notes
*I use Duke's Mayonnaise for this shortcut recipe because it has no sugar and adds that tang usually provided by mustard or lemon in a classic chicken salad recipe. The Light Dukes Mayo is especially tangy.
*If your breasts meat is dry from being chilled ahead of time, add ⅓ cup of water to the chopped chicken meat and microwave for 30 seconds before adding the mayo. That will re-hydrated your meat.
The salad is best made while the chicken is fresh and warm, and then chill until completely cold.