Rotisserie Chicken Salad Recipes

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ROTISSERIE CHICKEN SALAD SANDWICHES

Provided by Kardea Brown

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10



Rotisserie Chicken Salad Sandwiches image

Steps:

  • Mix together the chicken, mayonnaise, mustard, paprika, garlic powder, eggs, celery and bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.
  • Serve on split croissants.

1 store-bought rotisserie chicken (about 3 pounds), white and dark meat hand shredded, then roughly chopped
1 cup mayonnaise
1/3 cup Dijon mustard
1 teaspoon paprika
1 teaspoon garlic powder
2 hard-boiled eggs, chopped
1 celery stick, diced
1 bell pepper, diced
Kosher salt and freshly ground black pepper
6 croissants, split

ROTISSERIE CHICKEN SALAD

This salad is great for parties or family gatherings, and prep is fast. This recipe is easily doubled. Don't worry about leftovers - there are never any left! Serve fresh or chilled on bread or crackers of choice.

Provided by Idess

Categories     Salad

Time 20m

Yield 8

Number Of Ingredients 9



Rotisserie Chicken Salad image

Steps:

  • Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season salad with salt and pepper.

Nutrition Facts : Calories 594.9 calories, Carbohydrate 6.7 g, Cholesterol 324 mg, Fat 25.3 g, Fiber 0.3 g, Protein 80.4 g, SaturatedFat 5.5 g, Sodium 444.4 mg, Sugar 4.9 g

5 pounds deli rotisserie chicken, boned and meat chopped
1 white onion, chopped
4 hard-boiled eggs, chopped
½ cup sweet-hot pickle relish
1 tablespoon Dijon mustard
1 teaspoon paprika
½ teaspoon red pepper flakes
½ cup mayonnaise, or to taste
salt and ground black pepper to taste

CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13



Curry-in-a-Hurry Rotisserie Chicken Salad image

Steps:

  • Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
  • To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
  • To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.

1 pound rotisserie chicken meat, skinned, boned and diced
3 ribs celery, chopped
1 cup seedless red grapes, halved
1/2 cup shredded carrot, a couple of handfuls
4 scallions, chopped on an angle
1 cup plain yogurt
2 tablespoons curry powder or 2 rounded teaspoons mild curry paste
Salt and pepper
8 ounces mixed baby greens
2 tablespoons mango chutney, found on condiment aisle, plus some to pass at table
1 tablespoon rice wine or white vinegar, eyeball it
3 tablespoons vegetable, canola or safflower oil, eyeball it
1/4 cup (2 ounces) sliced smoked almonds

EASY LEFTOVER ROTISSERIE CHICKEN SALAD

Sweet and tangy twist on chicken salad.

Provided by RANDRUSH

Categories     Salad

Time 1h15m

Yield 6

Number Of Ingredients 10



Easy Leftover Rotisserie Chicken Salad image

Steps:

  • Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
  • Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 7.7 g, Cholesterol 42.1 mg, Fat 38.6 g, Fiber 1.5 g, Protein 11.6 g, SaturatedFat 5.7 g, Sodium 280.3 mg, Sugar 4.9 g

8 ounces shredded rotisserie chicken
½ cup chopped pecans
1 apple, cored and chopped
10 seedless green grapes, quartered
1 cup mayonnaise
1 tablespoon low-fat vanilla yogurt
1 teaspoon Dijon mustard
1 teaspoon lemon juice
¼ teaspoon ground cumin
salt and ground black pepper to taste

ROTISSERIE CHICKEN SALAD WITH CHARRED SCALLION DRESSING

A hearty, healthy meal that's halfway done before you even start cooking.

Provided by Adam Rapoport

Categories     Bon Appétit     Salad     Dinner     Chicken     Green Onion/Scallion     Lemon Juice     Radish     Avocado     Quick & Easy     Lettuce

Yield 4 servings

Number Of Ingredients 12



Rotisserie Chicken Salad with Charred Scallion Dressing image

Steps:

  • Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8-12 minutes; let croutons cool.
  • Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.
  • Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
  • Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.

5 ounce country-style bread, crusts removed, torn into 1" pieces
10 tablespoons olive oil, divided
2 scallions
Kosher salt, freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoons Dijon mustard
1 tablespoons mayonnaise, preferably Hellmann's (Best Foods)
1 small rotisserie chicken, meat pulled from bones and shredded
6 radishes, trimmed, cut into wedges
1 head of Bibb lettuce, leaves separated
1 avocado, sliced, divided

CHICKEN SALAD

This is super fast when using a store-bought rotisserie chicken. I buy one from our local market that uses only sea salt and pepper on it. I try to find a very light one, so that it won't be dry. The amount of mayonnaise needed varies, according to the size of the chicken. I like to serve it on a soft whole wheat bread or on soft egg bread, with the crusts removed and the sandwich cut into triangles. The herbs must be fresh, not dried. If you don't like cilantro, use fresh dill.

Provided by Pesto lover

Categories     Lunch/Snacks

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8



Chicken Salad image

Steps:

  • Place chicken meat in food processor and pulse until it becomes very small pieces - remove to large bowl.
  • Add scallions, apples, cilantro, parsley, celery salt and pepper to chicken.
  • Mix in mayonnaise and prepare sandwiches, or serve individually by placing a scoop on a butter lettuce leaf.

Nutrition Facts : Calories 264.2, Fat 18.5, SaturatedFat 3.9, Cholesterol 50.2, Sodium 251.4, Carbohydrate 14.2, Fiber 1.4, Sugar 6.9, Protein 11.2

1 rotisserie chicken, store-bought, skinned & boned
1 cup mayonnaise
6 scallions, green part only, sliced
2 gala apples or 2 fuji apples, small, peeled and diced very fine
2 tablespoons cilantro, finely chopped
2 tablespoons parsley, finely chopped
1/4 teaspoon celery salt (to taste)
1/8 teaspoon pepper (to taste)

ROTISSERIE VINAIGRETTE CHICKEN SALAD

A simple and delicious chicken salad you can put together in no time. The flavors of the rotisserie chicken mingled with the vinaigrette dressing and veggies Are delightful. This recipe makes extra dressing, so keep some in the fridge for another salad. I always make extra and this recipe accounts for that ;)

Provided by Vseward Chef-V

Categories     Chicken

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 14



Rotisserie Vinaigrette Chicken Salad image

Steps:

  • Vinaigrette:.
  • Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
  • In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
  • Dressing until evenly coated.
  • Refrigerate at least 30 minutes.

3 cups rotisserie-cooked chicken, cut up
4 cups romaine lettuce, torn
1/4 cup julienne red onion
1 cup cherry tomatoes, cut in half
1/2 cup chopped celery
1/2 cup diced cucumber
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup water
2 teaspoons Dijon mustard
2 teaspoons light brown sugar
2 garlic cloves, minced
1/4 teaspoon pepper
1 tablespoon capers, drained and finely chopped (optional)

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