Introduction
This Rotisserie Chicken Salad recipe transforms simple ingredients into something truly special, combining the savory richness of rotisserie chicken and skin with the bright, fresh punch of dill and onion. It’s a perfect, no-fuss solution for a quick lunch or a light dinner that feels both comforting and elegant. You’ll appreciate how the familiar flavors come together to create a dish that’s far greater than the sum of its parts.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 2½ cups rotisserie chicken meat with skin (chopped, see note)
- ½ cup yellow onion (finely chopped)
- 2 tbsp fresh dill (finely chopped)
- ½ cup mayonnaise (full-fat or light, whichever you prefer)
- salt and freshly cracked pepper (to taste)
Instructions
- Ensure the rotisserie chicken meat and skin are chopped into bite-sized pieces. Place it in a large mixing bowl.
- Add the finely chopped yellow onion and fresh dill to the bowl with the chicken.
- Spoon in the mayonnaise. Using a spatula or large spoon, gently fold all ingredients together until well combined.
- Season the mixture generously with salt and freshly cracked pepper to your taste. Mix once more to incorporate.
- Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Variations
- Creamier Texture: For an extra creamy and rich salad, use an immersion blender to pulse half of the mixture briefly, then fold it back into the remaining chunky salad.
- Open-Faced Melt: Spoon the prepared salad onto thick slices of crusty bread, top with a slice of Swiss cheese, and broil until bubbly and golden.
- Lettuce Wraps: For a lighter, low-carb option, serve scoops of the chicken salad in large butter lettuce or romaine leaves.
- Warm Serving: Briefly warm the finished salad in a skillet over low heat for a comforting, warm chicken salad to serve over toast or baked potatoes.
Tips for Success
- Chop all ingredients, especially the onion and dill, finely to ensure they distribute evenly and don’t overwhelm each bite.
- Resist the urge to skip the chilling step; allowing the salad to rest in the fridge is crucial for developing a cohesive flavor.
- Taste and adjust the seasoning after mixing, but before chilling, as cold temperatures can dull the perception of salt and pepper.
- For the best texture, make sure the chicken and skin are chopped consistently—neither too large nor shredded too finely.
Storage & Reheating
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and is not recommended for freezing. If you’ve prepared a warm variation, gently reheat leftovers in a skillet over low heat just until warmed through, being careful not to overheat and separate the mayonnaise.
FAQ
Can I use leftover roasted chicken instead of rotisserie chicken?
Yes, you absolutely can. Use any cooked chicken with crispy skin for a similar flavor and texture.
What’s the best way to chop the rotisserie chicken?
Remove all meat and skin from the bones, then use a sharp chef’s knife on a cutting board to chop it into uniform, bite-sized pieces.
Is the skin really necessary?
The skin adds a wonderful depth of flavor and a slight textural contrast. For the most authentic and flavorful result, it is recommended.
Can I make this ahead of time?
Yes, this salad is an excellent make-ahead dish. Prepare it up to a day in advance and store it covered in the refrigerator.
What can I serve with this chicken salad?
It’s incredibly versatile! Serve it on sandwiches, with crackers, on a bed of greens, or straight out of the bowl with a fork.
My salad seems a bit dry. What should I do?
Simply mix in an additional tablespoon or two of mayonnaise until you reach your desired consistency.
