You are Here: Home/ Summer Flavors / Easy Rotisserie Chicken Salad with Dill

Easy Rotisserie Chicken Salad with Dill

This easy rotisserie chicken salad with dill has a delightful zing and a celery-radish crunch! Serve this chicken salad with crackers or use it to make the tastiest sandwiches at the picnic!

Chicken salad on a cracker with chopped radishes and a sprig of dill beside a bowl of chicken salad and stacked crackers.

Easy Rotisserie Chicken Salad with Dill

I was looking for a way to bring a tasty lunch to the beach with friends, but didn’t want to pack a bunch of sandwiches that would only feed 4 or 5 people.

I wanted at least 8 or 9 people to have some, so I simply packed this chicken salad in the cooler and handed out perfectly delicious “Rockaway Beach chicken salad canapés!”

Chicken salad in a mixing bowl with radishes, celery, red onions and fresh dill being mixed in with a wooden spoon.

It takes only a half hour to make, and you can serve it right away. You can also save it for at least a week in the fridge and it’s just as tasty as the day you made it!

A jar of Ingelhoffer creamy Dill Mustard on a cutting board in front of an out-of-focus bowl of chopped red onions.

A Few Tips!

Allow your rotisserie chicken to cool for at least an hour in the fridge before you mix in your other ingredients. Otherwise, the heat from the chicken will heat your mayo and warming mayo tends to make its oils separate in not so appetizing ways.

Save the carcass, and any other vegetables you didn’t use to make your own chicken broth! No reason to let all that tastiness go to waste! if you have a crock pot, simply toss everything you didn’t use for your chicken salad into it.

Toss every part of the chicken that you didn’t use right in the pot with all the spare vegetables. Add a tbsp. of apple cider vinegar and a tsp. of salt into the pot with enough water to cover the ingredients. If you’ve got a head of garlic, crush it and throw that in there too! Cook on low for 8 hours, skim the fat that rises to the top when it’s done, and you’ll have the tastiest chicken broth!

A mixing bowl full of shredded chicken on a black table beside a small bowl of fresh dill.

What About Substitutions?

If you have any trouble finding a tasty dill mustard like this, no worries! Simply use spicy deli mustard, and add twice as much fresh dill as the recipe calls for. It won’t be exactly the same, but it will still have that fresh, herbal garden flavor.

If you’re not too into mayo, you can substitute sour cream instead. But you might want to use a little less mustard because the sour cream will make it pretty tangy on it’s own. Pulling back on the mustard will dim the zing.

And if you want to cut down on the calories, you can also substitute mayo with 2 mashed Hass avocados. I’d suggest adding them to a food processor to make sure they’re really creamy before they’re mixed into the chicken.

How to Make Rotisserie Chicken Salad – Step by Step:

A step by step image showing celery, onion and radish chopping, as well as a bowl of fresh dill.

1. Gather your ingredients and chop your celery. I slice each stalk down the middle and chop so my pieces aren’t too big, but also not too small. Set aside ¾ of a cup of chopped celery.

2. Chop your red onion into teeny pieces, but not so small that they’re pulverized or mushy. Set aside ½ cup of chopped red onion.

3. Use the freshest dill you can find and pull the tiny fronds from the stems. Set aside 1½ tbsp. of dill fronds.

4. Chop your radishes. I like to chop medium sized radishes into 8ths and 9ths. I like the pieces to be a bit chunky so there’s a nice radish crunch to the chicken salad.

A step by step images showing a rotisserie chicken being pulled apart, mixing chicken in a bowl and adding chopped vegetables to the bowl.

5. Place your tasty, chilled rotisserie chicken on a cutting board and cut the strings.

6. Pick apart your chicken into a mixing bowl, making sure to pick every little piece you can get off the bones. You don’t want to add the skin to your bowl, though. You can have little pieces, but discard whole sections – or just eat it first while it’s still warm like I do 😉

7. Add your mayo and mustard and mix thoroughly.

8. Once your chicken is nicely stirred, add your celery, onion, dill, radishes, a sprinkle of salt and pepper, give it all a good stir, and you’re all done! Isn’t it tasty!?

A bowl of chicken salad, garnished with fresh dill on a black table next to a tea towel and a few scattered chopped vegetables.

A Few More Tasty Picnic-Perfect Treats:

• Layered Raspberry & Peach Crisp
• A Fancy Little Prospect Park Picnic
• Easy Cold Pesto Chicken Skewers
• Creamy, No-Bake Lemon Cheesecake Mousse with Strawberries

For more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see! 

5 from 1 vote
Easy Rotisserie Chicken Salad with Dill
Prep Time
25 mins
Cook Time
5 mins
Mixing
5 mins
Total Time
30 mins
 

This easy rotisserie chicken salad with dill mustard has a delightful zing and a celery-radish crunch!

You'll require a cutting board, medium-sized mixing bowl, wooden spoon and sharp knife for this recipe.

Course: Lunch
Cuisine: International
Keyword: picnic food, summer
Servings: 8 Servings
Calories: 497 kcal
Author: Genevieve Morrison
Ingredients
  • 1 Rotisserie Chicken
  • ¾ cup celery - chopped
  • ¾ cup radishes - chopped
  • ½ cup red onion - chopped
  • tbsp. fresh dill - fronds pulled from stems
  • 1 cup mayo
  • cup dill mustard
  • salt & pepper to taste
  • cayenne pepper - a teeny dash
Instructions
  1. Gather your ingredients and chop your celery. I slice each stalk sown the middle and chop so my pieces aren’t too big, but also not too small. Set aside ¾ of a cup of chopped celery.

  2. Chop your red onion into teeny pieces, but not so small that they’re pulverized or mushy. Set aside ½ cup of chopped red onion.

  3. Use the freshest dill you can find and pull the tiny fronds from the stems. Set aside 1½ tbsp. of dill fronds.

  4. Chop your radishes. I like to chop medium sized radishes into 8ths and 9ths. I like the pieces to be a bit chunky so there’s a nice radish crunch to the chicken salad.

  5. Place your tasty, chilled rotisserie chicken on a cutting board and cut the strings.

  6. Pick apart your chicken into a mixing bowl, making sure to pick every little piece you can get off the bones. You don’t want to add the skin to your bowl, though. You can have little pieces, but discard whole sections – or just eat it first while it’s still warm like I do 😉

  7. Add your mayo and mustard and mix thoroughly. 

  8. Once your chicken is nicely stirred, add your celery, onion, dill, radishes, a sprinkle of salt and pepper, give it all a good stir, and you’re all done! isn’t it tasty!?

Nutrition Facts
Easy Rotisserie Chicken Salad with Dill
Amount Per Serving (3 ounces)
Calories 497 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 7g 35%
Cholesterol 102mg 34%
Sodium 809mg 34%
Potassium 408mg 12%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 31g 62%
Vitamin A 8.1%
Vitamin C 6.9%
Calcium 5.8%
Iron 13.9%
* Percent Daily Values are based on a 2000 calorie diet.

You Might Also Like

No Comments

Leave a Reply