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Rotisserie Chicken Recipes: Creamy Shredded Chicken Salad for Easy, Flavorful Meals
This creamy shredded chicken salad is a quick, budget-friendly spin on classic rotisserie chicken recipes, bringing together tender shredded chicken, crunchy veggies, and bright herbs for an all-around crowd-pleaser.
Rotisserie chicken salad is one of those dishes that feels both comforting and fresh—like slipping into your favorite cardigan on a cool spring day. I first fell in love with this easy, versatile meal when I was juggling work deadlines and helping my teens with science projects. A store-bought whole rotisserie chicken saved dinner more times than I can count. What makes this salad special? It’s lavishly creamy thanks to a combo of Greek yogurt and mayo, yet you can sneak in extra veggies for fiber. Plus, leftovers transform into wraps, tacos, or a zippy sandwich filling. Honestly, it’s a weeknight superstar and a perfect make-ahead option for salad-minded meal prep.
Why You’ll Love This Recipe
- Uses shredded rotisserie chicken so you skip the roast—total time-saver
- No oven needed: just chop, mix, and serve
- Ready in 15 minutes flat—ideal for quick dinners
- Budget-friendly: stretch leftovers into multiple meals
- Versatile leftovers: wraps, bowls, or lettuce cups
- Balanced flavor: tangy mustard, crunchy celery, sweet grapes or cranberries
- Protein-packed for fueling busy days or light enough for picnics
- Customizable—swap nuts, fruit, or herbs to suit your taste
Ingredients
• 3 cups cooked rotisserie chicken, shredded (about half a whole chicken)
• ½ cup plain Greek yogurt (whole-milk for extra creaminess)
• ¼ cup mayonnaise (light mayo works too)
• 1 tablespoon Dijon mustard (mild or spicy, your call)
• 1 celery stalk, finely diced (adds crunch)
• ¼ cup red onion, minced (soak in cold water for 5 minutes to mellow the bite)
• ½ cup red grapes, halved or dried cranberries for a sweet twist
• ¼ cup sliced almonds or chopped pecans (toasted if you have a minute)
• 1 tablespoon fresh lemon juice (brightens up the flavors)
• 1 tablespoon chopped fresh parsley or dill (optional, but lovely)
• Salt and black pepper, to taste
• Pinch of garlic powder or ½ clove fresh garlic, minced (for a subtle kick)
Directions
- Prep your workspace. Line a cutting board with a damp paper towel to keep veggies from rolling away—trust me, a little hack goes a long way.
- Shred the chicken. Use two forks or your hands to pull meat from bones, discarding skin and cartilage; you want about 3 cups.
- Chop veggies and herbs. Dice celery and onion into small pieces for an even bite; rough-chop parsley or dill if using.
- Mix dressing. In a large bowl, whisk together Greek yogurt, mayo, Dijon mustard, lemon juice, garlic powder (or fresh garlic), salt, and pepper until smooth.
- Toss it all. Add shredded chicken, celery, onion, grapes or cranberries, and nuts to the dressing. Stir gently until every piece is coated.
- Taste and adjust. Give it a quick sample—add more salt, pepper, or lemon if it needs a flavor boost.
- Chill briefly. Pop the salad in the fridge for 10–15 minutes so flavors meld; if you’re in a rush, you can serve right away.
- Serve and enjoy. Spoon onto mixed greens, pile onto sandwich bread, or tuck into tortillas for wraps.
Servings & Timing
Yield: Serves 4–6 as a main dish or 8 as a side
Prep Time: 10 minutes
Rest/Chill Time: 10–15 minutes (optional, but recommended)
Total Time: 20–25 minutes
Variations
• Avocado boost: Fold in diced avocado instead of nuts for extra creaminess.
• Low-carb swap: Serve in butter lettuce cups instead of bread or wraps.
• Curried twist: Stir in 1 teaspoon curry powder for an exotic flavor.
• Mediterranean style: Replace grapes with chopped sun-dried tomatoes and olives.
• Fruity flair: Swap grapes for diced apple or pear for crunch and sweetness.
• Herbaceous kick: Mix in chopped tarragon or chives for a fresh garden note.
Storage & Reheating
• Fridge: Store in an airtight container for up to 3 days—perfect for quick lunches.
• Freezer: Not recommended; yogurt can separate when frozen.
• Make-ahead: Assemble salad up to a day before serving; keep nuts separate until just before eating to maintain crunch.
• Travel tip: Pack dressing in a small jar and chicken salad in another container to prevent sogginess if you’re headed to a picnic.
Notes
• I learned that finely dicing celery makes a big flavor difference—no one likes a chunky stalk surprise.
• If you prefer less tang, swap half the Greek yogurt for extra mayo.
• Using both grapes and dried cranberries gives you textural contrast—trust me, you’ll want that chewiness.
• For ultra-crunch, toast nuts in a dry skillet over medium heat for 3–4 minutes, shaking often, until golden and fragrant.
• Leftover chicken bones? Simmer with carrots, onions, and herbs for homemade chicken broth—nothing goes to waste here!
FAQs
Q: Can I use leftover home-roasted chicken instead of store-bought rotisserie?
A: Absolutely—you’ll just need to shred about 3 cups of cooked chicken breast or thigh.
Q: Is this recipe gluten-free?
A: Yes, if you skip the bread or use a gluten-free wrap. All salad ingredients themselves are naturally gluten-free.
Q: My salad seems watery after chilling. What did I do wrong?
A: Onions and grapes release moisture; drain grapes well and pat onions dry, or reserve dressing until serving.
Q: Can I make this dairy-free?
A: Replace Greek yogurt with avocado or extra mayo, and choose a dairy-free mayo brand.
Q: How do I prevent the chicken from tasting bland?
A: Ensure you season the salad well with salt and fresh lemon juice; taste as you go.
Q: Can I add other veggies?
A: Sure—diced bell pepper, shredded carrot, or even thinly sliced cucumber work nicely.
Q: What’s the best bread for sandwiches?
A: I love a chewy sourdough or a hearty whole-grain loaf, but any sturdy bread that holds up to moisture will do.
Q: How can I make it kid-friendly?
A: Omit onions and use seedless grapes; you can also swap nuts for sunflower seeds if there are allergy concerns.
Conclusion
This creamy shredded chicken salad is the ultimate in rotisserie chicken recipes—effortless, quick, and endlessly adaptable. Whether you’re feeding a family, packing lunches, or hosting a casual brunch, it ticks all the boxes for easy, flavorful, and budget-friendly dining. Give it a whirl and let me know how you jazz it up—leave a comment below or explore more simple dinner ideas right here!
Creamy Shredded Chicken Salad
This creamy shredded chicken salad is a quick, budget-friendly spin on classic rotisserie chicken recipes, bringing together tender shredded chicken, crunchy veggies, and bright herbs for an all-around crowd-pleaser.
- 3 cups cooked rotisserie chicken, shredded (about half a whole chicken)
- 1/2 cup plain Greek yogurt (whole-milk for extra creaminess)
- 1/4 cup mayonnaise (light mayo works too)
- 1 tablespoon Dijon mustard (mild or spicy, your call)
- 1 celery stalk celery, finely diced (adds crunch)
- 1/4 cup red onion (minced (soak in cold water for 5 minutes to mellow the bite))
- 1/2 cup red grapes (halved or dried cranberries for a sweet twist)
- 1/4 cup sliced almonds or chopped pecans (toasted if you have a minute)
- 1 tablespoon fresh lemon juice (brightens up the flavors)
- 1 tablespoon chopped fresh parsley or dill (optional, but lovely)
- Salt and black pepper (to taste)
- Pinch garlic powder or 1/2 clove fresh garlic, minced (for a subtle kick)
- Line a cutting board with a damp paper towel to keep veggies from rolling away.
- Use two forks or your hands to pull meat from bones, discarding skin and cartilage; you want about 3 cups.
- Dice celery and onion into small pieces for an even bite; rough-chop parsley or dill if using.
- In a large bowl, whisk together Greek yogurt, mayo, Dijon mustard, lemon juice, garlic powder (or fresh garlic), salt, and pepper until smooth.
- Add shredded chicken, celery, onion, grapes or cranberries, and nuts to the dressing. Stir gently until every piece is coated.
- Give it a quick sample—add more salt, pepper, or lemon if it needs a flavor boost.
- Pop the salad in the fridge for 10–15 minutes so flavors meld; if you’re in a rush, you can serve right away.
- Spoon onto mixed greens, pile onto sandwich bread, or tuck into tortillas for wraps.
I learned that finely dicing celery makes a big flavor difference—no one likes a chunky stalk surprise. If you prefer less tang, swap half the Greek yogurt for extra mayo. Using both grapes and dried cranberries gives you textural contrast—trust me, you’ll want that chewiness. For ultra-crunch, toast nuts in a dry skillet over medium heat for 3–4 minutes, shaking often, until golden and fragrant. Leftover chicken bones? Simmer with carrots, onions, and herbs for homemade chicken broth—nothing goes to waste here!
