It’s this versatile nature of chicken salad that makes it perfect for this hectic time of the year, that easily includes running around getting kids back to school, sports, clubs, and 100 other things. It’s also filling without being heavy. I have tweaked and changed this recipe over time and depending on what I have available, but it is the simplicity of using rotisserie chicken in this recipe, plus the combination of sweet and savory flavors that makes it one of our favorites. Feel free to choose which ever flavor of rotisserie chicken is your favorite, I tend to stick with the Provençal, Traditional, or Citrus Peppercorn, but almost any of our chickens will work.
My first tip to this salad is to shred the chicken, don’t cube or chop it. When you shred it, there is more surface for the sauce to stick to, and it will stay in your sandwich better. I also shred the chicken immediately when I get it home, even if I am not going to make the salad right away. It is easier to pull the chicken apart when it is warm.
When I am ready to make the salad I gather and prep the rest of the ingredients:
1/2 cup finely chopped red onion
3/4 cup finely chopped celery
1 cup halved red seedless grapes
3/4 cup roughly chopped pecans, lightly toasted
1/2 cup finely chopped flat leaf parsley
3/4 – 1 cup mayonnaise, depending on preference
Finely grated zest and juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
I like to mix all the salad ingredients together first, then add the mayo mix, it helps to more evenly dispersed the ingredients.
After everything is combined season again to taste, then let the chicken salad sit in the fridge. I find an hour can be enough, but the longer it sits the more the flavors combine. So go ahead, run that last errand and know that dinner will be ready for you when you get back.