Chicken, Duck & Turkey

Rotisserie Chicken Salad

Rotisserie Chicken Salad |

Leftover rotisserie chicken becomes chicken salad nine times out of ten. The chicken meat is finely shredded, tossed with mayonnaise and chopped vegetables and piled between slices of bread. But rotisserie chicken salad can be so much more than the ubiquitous sandwich filling.

In this rotisserie chicken salad recipe, the leftover rotisserie chicken meat was cut into bite-size strips, added to a simple garden salad and garnished with cheese, walnuts and croutons. It’s the kind of salad that even a carnivorous person can enjoy and even consider a complete meal because it has everything in it — vegetables, meat, dairy and carbs. 

Rotisserie Chicken Salad
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1
Author: Connie Veneracion
  • 1 tablespoon mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • generous pinch salt
  • pinch ground black pepper
  • generous handful lettuce (any variety)
  • 1 to 2 tomatoes
  • 1 small onion (or 1/2 large onion)
  • 2 to 3 cheese slices
  • 1/2 cup walnuts
  • chunks of cold rotisserie chicken
  • croutons
  1. Make the dressing by whisking together the mayonnaise, olive oil, lemon juice, honey, salt and pepper. Set aside.
  2. Tear the lettuce into bite-size pieces.
  3. Cut the tomatoes into wedges.
  4. Thinly slice the onion.
  5. Cut the cheese slices into strips about half an inch wide.
  6. Roughly chop the walnuts.
  7. Scatter the lettuce on a plate. Distribute the tomato wedges evenly on top of the lettuce. Sprinkle the onion slices over the lettuce and tomatoes.
  8. Scatter the chunks of rotisserie chicken over the vegetables followed by the cheese strips, walnuts and croutons.
  9. Drizzle the dressing over the salad.
  10. Dig in.

Rotisserie Chicken Salad

If you have a little extra time, you can add even more flavor and aroma to this rotisserie chicken salad by using herbed croutons.

To make herbed croutons on the stove top, place the cubed bread in a hot non-stick frying pan. Drizzle with olive oil, finely chopped herbs (parsley, rosemary, thyme — whatever you like), add spices (ground spices in powder form are especially useful), cooked until lightly browned, tossing occasionally.

If you don’t want the tiny specks of green in your croutons but enjoy herb-y flavors and aromas, you may use herb-infused olive oil (see how to make your own herb-infused olive oil).

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