Best Rotisserie Chicken Salad Recipes

ROTISSERIE CHICKEN SALAD

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.

ROTISSERIE CHICKEN SALAD SANDWICHES

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.

HONEY-SESAME LEFTOVER ROTISSERIE CHICKEN SALAD

Steps:

• Heat a dry medium saute pan over medium heat. Cook and stir slivered almonds in the hot pan until light golden brown. Immediately remove almonds from pan and let cool.
• Combine chicken, red peppers, and celery in a large bowl. Add salt and pepper and toss until just mixed.
• Mix mayonnaise, cilantro, honey, sesame oil, and ginger together until well blended. Fold dressing into the chicken mixture and toss to coat. Add mandarin oranges and the cooled almonds; stir until well blended.

CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD

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.

ROTISSERIE VINAIGRETTE CHICKEN SALAD

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.

SUMMER BLT ROTISSERIE CHICKEN SALAD

Steps:

• In saucepan, cook bacon over medium heat 5-6 minutes or until browned.
• Using a slotted spoon, transfer bacon to paper towels to drain.
• Save 2 T bacon drippings from saucepan.
• With a wire whisk, add balsamic vinegar, Dijon, maple syrup, oil, onions, garlic, salt and pepper to drippings in saucepan and heat to boiling over medium heat.
• Remove from heat.
• Place romaine in large salad bowl.
• Add tomatoes and carrots.
• Pour hot dressing over romaine, tossing lightly until coated.
• Add chicken and toss until well mixed.
• Crumble bacon and sprinkle over salad.
• Sprinkle pecans over salad.

EASY LEFTOVER ROTISSERIE CHICKEN SALAD

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.

ASIAN ROTISSERIE CHICKEN SALAD

Steps:

• Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
• In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.

ROTISSERIE CHICKEN SALAD WITH CHARRED SCALLION DRESSING

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.

GINGERY ROTISSERIE CHICKEN SALAD WRAPS

Steps:

• Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
• Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
• Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.
• Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.

ROTISSERIE CHICKEN & STRAWBERRY SALAD

Steps:

• 1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
• 2. To prepare salad, combine lettuce & next 4 ingredients in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each servine with 1 1/2 teaspoons cashews and 2 Tablespoons of cheese. Drizzle about 4 teaspoons dressing over each serving.

ASIAN ORZO AND ROTISSERIE CHICKEN SALAD

Steps:

• Cook edamame in saucepan of boiling water 3 min.; drain.
• Rinse edamame with cold water; drain well. Place in large bowl.
• Add remaining ingredients; mix lightly.

MILLIONAIRE ROTISSERIE CHICKEN SALAD

Steps:

• In a small saucepan, heat oil over medium heat. Add scallion, ginger, pepper and red pepper. Cook 1-2 minutes. Whisk in lime peel and lime juice. Then whisk in tamari and honey to combine. Turn off heat.
• In a large bowl toss the chicken and the cabbage with sauce to combine well.

ROTISSERIE CHICKEN SALAD

Steps:

• Debone and skin rotisserie chicken before dicing.
• Chop celery, onion, apple, and olives and mix with the chicken.
• Add mayonnaise and salt to the chicken salad and mix thoroughly. Enjoy!

CURRIED COSTCO ROTISSERIE CHICKEN SALAD WITH PRISTINE GRAPES RECIPE

Steps:

• In large bowl, whisk together dressing ingredients. Season to taste with additional salt and pepper if desired. Stir in chicken, chopped grapes and onion and celery. Fold in nuts and dried fruit. Serve in wraps, halved and hollowed tomatoes, or lettuce leaves.