Rotisserie Chicken Salad
This recipe for rotisserie chicken salad is perfect for when you have leftovers from a store-bought or air fryer rotisserie or a whole chicken you made for dinner the night before. Also, not in the mood to cook? Perfect. Make this chicken salad for dinner.
Rotisserie Chicken Salad
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One of the reasons I love using up leftovers is I know it is saving me money. And these days, stretching your dollar has never been so important. Also, if like me, you like to grow vegetables in a backyard garden, making salads using leftover chicken or another protein is an excellent way to use those vegetables you’ve worked so hard to grow.
Normally, when I make a savory chicken or tuna salad, I would put cut-up grapes or dried cranberries in it like this copycat Whole Foods tuna salad. However, to keep the carbs low, I’ve stuck to lower carb mix-ins, like cheese, nuts and vegetables. That’s why this dish only has 2 g net carbs per serving. Nice!
Also, like the cashew chicken lettuce wraps, this chicken salad is not meant to be eating between two slices of bread but instead on a bed of lettuce. However, if you want to eat it using lettuce wraps, by all means, go for it. It will be delicious.
Ingredients
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 3/4 teaspoon dried dill
- 3/4 pound rotisserie chicken breast shredded
- 2 stalks celery diced
- 3 cups baby spinach
- 3 ounces blue cheese crumbled
- 1/2 cup walnuts chopped
- Sea salt and black pepper to taste
Instructions
- Combine the mayo, Dijon mustard and dried dill in a large bowl. Stir to combine.
- Add the shredded chicken breast and chopped celery to the bowl and toss to combine. Season with salt and black pepper, to taste.
- Divide the baby spinach between four plates. Add one-quarter of the chicken salad to each plate and top with blue cheese and chopped walnuts. Serve immediately. Enjoy!
Rotisserie Chicken Salad
Ingredients
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 3/4 teaspoon dried dill
- 3/4 pound rotisserie chicken breast shredded
- 2 stalks celery diced
- 3 cups baby spinach
- 3 ounces blue cheese crumbled
- 1/2 cup walnuts chopped
- Sea salt and black pepper to taste
Instructions
- Combine the mayo, Dijon mustard and dried dill in a large bowl. Stir to combine.
- Add the shredded chicken breast and chopped celery to the bowl and toss to combine. Season with salt and black pepper, to taste.
- Divide the baby spinach between four plates. Add one-quarter of the chicken salad to each plate and top with blue cheese and chopped walnuts. Serve immediately. Enjoy!