Balanced meals don’t have to be complicated. This rotisserie chicken salad comes together fast with straightforward ingredients and zero cooking. It’s designed for busy days when you need something quick but satisfying.
Why This Recipe Works
- Uses pre-cooked rotisserie chicken: Saves time and effort with no need to cook or shred raw chicken.
- Minimal ingredients: Focuses on clean, whole components without extra fillers.
- Customizable base: Easily adaptable to different diets or flavor preferences.
- Meal-prep friendly: Stores well for several days, making it perfect for lunches or dinners on the go.
- No stove or oven required: A true no-cook recipe that only needs chopping and mixing.
Ingredients
- 3 cups rotisserie chicken, shredded or chopped
- 1 cup celery, diced
- ½ cup red onion, finely chopped
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp kosher salt
- ¼ tsp black pepper
Equipment Needed
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Spoon or spatula for mixing
- Airtight container (for storage)
Instructions
Step 1: Prep the rotisserie chicken
Start by removing the skin from the rotisserie chicken and pulling the meat from the bones. Use your hands or two forks to shred it into bite-sized pieces. You can also chop it for a finer texture. Make sure to discard any cartilage or fatty bits that don’t blend well into a salad. Measure out about 3 cups of chicken, loosely packed. If using cold chicken from the fridge, let it sit at room temperature for 10 minutes to improve mixing and flavor absorption.
Tip: Use both white and dark meat for better flavor balance and moisture.
Step 2: Dice the vegetables
Wash and trim your celery stalks. Slice them down the middle if they’re thick, then dice into small, even pieces—aim for around ¼-inch thick. For the red onion, remove the peel and finely chop until you have a ½ cup. Red onion adds mild sharpness, but if you’re sensitive to its bite, soak the chopped onion in cold water for 5 minutes and drain before using.
Tip: Consistent dicing ensures a uniform texture in every bite.
Step 3: Make the dressing
In a small bowl or directly in the mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper. Stir until smooth and evenly blended. The mustard adds tang and depth, while lemon juice brings freshness and lightens the creaminess of the mayo. Adjust seasoning to taste if needed, but avoid over-mixing as that can break down the emulsion.
Tip: For a lighter version, swap half the mayo with plain Greek yogurt.
Step 4: Combine everything
Add the shredded chicken, diced celery, and red onion to the large mixing bowl. Pour the dressing over the top. Use a spatula or spoon to gently fold the mixture together, coating everything without mashing the chicken. Mix for about 1–2 minutes until the salad is fully dressed and visually even. The salad should feel moist but not overly wet.
Step 5: Chill and serve
Transfer the finished chicken salad to an airtight container or cover the bowl with plastic wrap. Chill in the fridge for at least 30 minutes before serving. This helps the flavors meld and allows the dressing to slightly firm up. Serve cold as a sandwich filling, lettuce wrap, on crackers, or over a green salad. If storing, consume within 3–4 days for best quality.
Step 6 (Optional): Taste and adjust before serving
Once chilled, give it a final stir. Taste to check salt, acidity, and creaminess. You can add a splash more lemon juice or a pinch of salt if needed. Serve immediately after adjustment.
Tips and Tricks
Use quality rotisserie chicken
The flavor of this dish depends heavily on your base protein. Choose a well-seasoned, moist rotisserie chicken. If buying ahead, store it properly in the fridge and reheat briefly before shredding to soften the meat.
Pre-cut veggies to save time
If you’re making this salad as part of meal prep, dice extra celery and onion and store them separately in airtight containers. They can last several days and save time later when assembling more batches.
Adjust texture to your liking
For a chunky salad, use hand-shredded chicken and coarse diced vegetables. For a finer, spreadable texture, chop everything smaller. You can also lightly mash the salad with a fork if you’re making it for sandwiches.
Lighter swaps
Substitute part or all of the mayo with Greek yogurt or mashed avocado for a lower-calorie version. You can also reduce the dressing slightly if you prefer a drier texture.
How to rehydrate dry chicken
If your rotisserie chicken seems dry, add 1 tbsp of chicken broth or a splash of olive oil before mixing with the dressing. This can restore some of the moisture without altering the flavor too much.
Serving storage
Always store chicken salad in an airtight container. For packed lunches, place a paper towel on top before sealing to absorb excess moisture. This keeps the texture crisp for longer.
Avoid watery salad
Drain any excess liquid from the onion soak or wet vegetables before mixing. Excess water can thin the dressing and make the salad runny over time.
Recipe Variations
- Herb-forward version: Add 1 tbsp chopped fresh dill, parsley, or tarragon to the dressing for an herbaceous profile.
- Spicy twist: Mix in ½ tsp crushed red pepper flakes or a dash of hot sauce for a bit of heat.
- Crunchy mix-in: Add ¼ cup chopped walnuts or sliced almonds for texture.
- Sweet-savory option: Stir in ⅓ cup halved red grapes or dried cranberries for contrast.
- Low-fat version: Use only ¼ cup mayonnaise and supplement with ¼ cup plain Greek yogurt or low-fat sour cream.
Frequently Asked Questions
Can I freeze rotisserie chicken salad?
Freezing is not recommended for mayonnaise-based salads. The dressing can separate and become watery once thawed, changing both texture and flavor. For best results, make only what you’ll eat within 3–4 days and store it in the fridge.
What can I use instead of rotisserie chicken?
You can substitute with any pre-cooked chicken—grilled, baked, or poached. Just make sure it’s fully cooked, cooled, and chopped or shredded. The advantage of rotisserie chicken is convenience and built-in flavor, but other cooked chicken will work as long as it’s not heavily sauced.
How long does this salad last in the fridge?
When stored in an airtight container, this chicken salad lasts 3 to 4 days in the refrigerator. Always keep it chilled and avoid leaving it at room temperature for extended periods to reduce the risk of bacterial growth.
Can I make this dairy-free?
Yes. Just ensure your mayonnaise is dairy-free (most are), and skip the Greek yogurt substitution. No other dairy is required for the recipe. If you want added creaminess, consider using vegan mayo or avocado.
Is this recipe keto or low-carb?
This recipe is naturally low in carbs, especially if you skip bread and serve it in lettuce cups or over salad greens. There are no added sugars or starches in the base recipe, making it suitable for keto and low-carb diets.
Summary
This no-cook rotisserie chicken salad is efficient, simple, and full of customizable options. Whether you’re packing lunch or prepping a weeknight dinner, it’s a go-to for minimal effort and clean, satisfying flavor.
10-Minute Rotisserie Chicken Salad for Busy Nights
Course: Cooking4
servings15
minutes300
kcalIngredients
3 cups rotisserie chicken, shredded or chopped
1 cup celery, diced
½ cup red onion, finely chopped
½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
½ tsp kosher salt
¼ tsp black pepper
Directions
- Shred rotisserie chicken into bite-sized pieces.
- Dice celery and finely chop red onion.
- In a bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Combine chicken, celery, onion, and dressing in a large bowl.
- Mix gently until everything is evenly coated.
- Chill for 30 minutes before serving.
- Taste and adjust seasoning if needed. Serve cold.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
