Banter

Everyone has a chicken salad recipe. This is mine. It takes five minutes to make and stays in the fridge for 3-4 days. Sometimes, I even use those rotisserie chickens you can pick up pre-cooked at the grocery store. I specifically remember one day during a joint-family vacation to the beach, I was preparing a meal for close to 15 with all my kids in tow. That was definitely a quick rotisserie chicken salad night. This recipe uses dill relish...don’t skimp on the pickles, they’re what it special. If you’re a sweet pickle fan, go that route; I’m sure it’s just as tasty.

Rotisserie Chicken Salad | Twisted Tastes

Recipe Highlights

Personally, I like dark meat so the rotisserie chickens please everyone (my kids like white meat). I typically use my chicken salad more as a dip for crackers with green olives on top, but it goes well on a bun or bread as well. I must confess, I even eat it out of a bowl a spoon. We all have our vices.

Cheers!

-Holly
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.

Rotisserie Chicken Salad

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Ingredients

1 1/2 tsp yellow mustard
1 cup mayo
1/2 cup dill relish
1/2 cup onion, diced
salt & pepper, to taste
4 cups chicken, cooked and cut

Directions

  1. In a large mixing bowl, combine the ingredients and mix.
  2. You’re done. That was too easy, wasn’t it?


NOTE: Try adding additional pickle juice for a more intense flavor. I love the zing that raw, white or red onions give this dish, but if that is too intense for you, try using sweet yellow onions instead.

Yields: 8 servings.

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