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!