Easy roasted chicken salad recipe
Weekend lunches made easy! This creamy Chicken Salad with grapes & celery is packed with flavor and texture, perfect for grabbing a quick bite between soccer games.
Servings: 8 serves
Ingredients
- 1 rotisserie chicken approximately 3 cups of chopped/shredded chicken.
- 1/4 cup chopped grapes
- 1/4 cup chopped celery
- 3 tablespoons mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt to season
Instructions
- In a large bowl, shred the rotisserie chicken into bite-sized pieces. You can use forks to pull it apart or use a stand mixer with the paddle attachment for a faster option (be careful not to over-shred).
- Wash your celery and grapes. Dice the celery into small, cube-shaped pieces. Halve the red grapes.
- Add the chopped celery and grapes to the bowl with the shredded chicken.
- Add the mayonnaise. Season with garlic powder and sea salt to taste. Start with a smaller amount of mayonnaise and add more until you reach your desired consistency.
- Stir the salad to make sure everything is evenly distributed. Taste and adjust the seasonings as needed.
Notes
- This recipe is perfect for using up leftover rotisserie chicken. If you don't have any on hand, you can poach or bake some boneless, skinless chicken breasts and shred them when cool.
- The amount of mayonnaise is adjustable based on your preference. Start with less and add more for a creamier texture. You can also substitute with Greek yogurt for a lighter option.
- This recipe is a great base for customization! Try adding chopped red onion, toasted pecans, dried cranberries instead of grapes, or a dollop of Dijon mustard for extra flavor.
- Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
