Chicken Salad, Rotisserie - Master Cookbook Recipe # 554
Ever wondered how to make your chicken salad taste just like Mama used to make it? The secret is starting with a rotisserie chicken for that perfect, slow-roasted flavor. This recipe is simple, classic, and incredibly versatile, whether you're serving it as an elegant appetizer or a hearty sandwich.
This is recipe #554 in Tammy’s Master Cookbook.
Ingredients
- 1 rotisserie chicken
- 1/2 medium onion, minced
- 1/8 cup celery, chopped
- 1/2 tsp dill weed, chopped
- 1/4 tsp pepper
- 1/2 cup mayonnaise (or more to reach desired creaminess)
Instructions
- Prepare the Chicken: If the chicken has been refrigerated, let it sit at room temperature for 1 hour before mixing. Remove and discard the skin, bones, and cartilage. Chop the chicken meat into 1/2-inch cubes.
- Combine: In a large bowl, add the chopped chicken, minced onion, chopped celery, dill weed, and pepper.
- Mix: Add the mayonnaise. Use a metal spoon to mix; this helps break up the larger chicken chunks into the perfect consistency. Tammy prefers to mix this by hand for the best results!
- Serve:
- Sandwich Style: Serve on untoasted sourdough bread with a thinly sliced cucumber and an extra smear of mayo.
- Appetizer Style: Bake small phyllo cups according to package directions and fill each with a dollop of chicken salad just before guests arrive.
Notes
Tammy's Tips
For a milder onion flavor, you can use dehydrated onions or quickly sauté the fresh onions before adding them to the bowl. If you're making this for a special occasion, try adding some chopped pecans and halved grapes for a bit of crunch and sweetness! And remember, if you like a little extra warmth, this salad is delicious served with toasted almond slices on top.