Two rotisserie chickens on sale for $10, a bargain I couldn’t pass up. I had gone to the store for one bird to make Enchiladas Verdes, but when I saw the sale, it was a no-brainer. When I got home and the poultry cooled off, I stripped off the skin then harvested all of the white and dark meat. The skin and bones I bagged for the freezer for The Hubs to make his delicious stock.
This couldn’t be any easier. If you happen to have some leftover cooked chicken on hand, you could certainly use that and save yourself a trip to the grocer.
Rotisserie Chicken Salad
- 1 small rotisserie chicken
- 1/2 cup slivered almonds, toasted
- 1 cup mayonnaise
- 1 Tbsp. Dijon mustard
- 2/3 cup dried cranberries, chopped
- 2 stalks celery, diced
- 3 green onions (green and white parts), sliced
- 2 Tbsp. chopped parsley
- 1 Tbsp. chopped tarragon
- 1/2 large lemon, juiced
- Salt and pepper, to taste
- Bibb lettuce leaves
- Red bell pepper strips, optional
- When rotisserie chicken is cool enough to handle, pull off the chicken, then strip all white and dark meat from the bones. Discard skin and bones, or save to make stock at a later date.
- Chop the chicken meat into about a 1/2-inch dice. Place into a large bowl.
- Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to the mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
- Serve on a couple of Bibb lettuce leaves and garnish with bell pepper strips, if using.
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