Go Back
–+ servings
A salad with fresh spinach leaves topped with a mixture of crumbled cheese, walnuts, and what appears to be a creamy chicken salad, served on a beige plate.
Print Recipe
No ratings yet

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.
Prep Time15 minutes
Total Time15 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 4
Calories: 527kcal
Author: Leah Ingram

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!

Notes

Nutrition

Calories: 527kcal | Carbohydrates: 4g | Protein: 31g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 766mg | Potassium: 310mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2395IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 1mg