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!

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!”

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!

How to Make Rotisserie Chicken Salad – Step by Step

1. Chop celery into ½-inch pieces. Set aside ¾ cup of chopped celery.

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

3. Pull tiny fronds from the stems of dill. Set aside 1½ tbsp. of dill fronds.

4. Chop 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 chilled rotisserie chicken on a cutting board and cut the strings.

6. Pick apart chicken into a mixing bowl, separating away the skin. Don’t add the skin (just eat it, like I do).

7. Add ¼ cup of mayo, ¼ cup of mustard and 1 tsp. white vinegar to a small bowl and stir. Add to chicken and mix thoroughly. Depending on the size of your chicken, you may need to add a bit more of each to give your chicken salad a nice, moist texture. Gently stir.

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!

A Few Tips

1. 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.

2. 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 Few Substitutions

1. If you have any trouble finding a dill mustard, no worries! Simply use Dijon 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.

2. 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 its own. Pulling back on the mustard will dim the zing.

3. 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.

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