Easy, Rotisserie Chicken Salad with Dill
- Laurie
READER REVIEW
“I made this recipe for a barbecue and it was lovely."
1 rotisserie chicken ¾ cup celery ¾ cup radishes ½ cup red onion 1½ tbsp. fresh dill ¼ cup mayo ¼ cup dill mustard salt & pepper to taste
INGREDIENTS
FULL RECIPE
Easy, Rotisserie Chicken Salad with Dill
YIELD
8 servings
TYPE
side dish
TIME
30 minutes
LEVEL
beginner
Chop celery into ½ pieces. Set aside ¾ cup of chopped celery.
1.
Chop red onion into teeny pieces, but not so small that they’re pulverized or mushy. Set aside ½ cup of chopped red onion.
2.
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.
Place chilled rotisserie chicken on a cutting board and cut the strings.
5.
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 and ¼ cup of mustard. 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!