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Rotisserie Chicken Salad

This chicken salad combines shredded leftover rotisserie chicken with a creamy dressing, chopped celery, crunchy pecans, and zesty lemon and garlic for flavor. The mixture results in a textured, inviting dish that’s both comforting and nostalgic, with a balance of creamy and crunchy elements.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 cups shredded rotisserie chicken preferably skinless
  • 1 stalk celery stalk finely chopped
  • 1/3 cup pecans chopped, toasted optional
  • 1 clove garlic minced
  • 1 lemon lemon zest from one lemon
  • 3 tablespoons mayonnaise
  • 1 tablespoon olive oil optional, for toasting pecans
  • to taste salt and pepper

Equipment

  • Mixing bowl
  • Cutting board
  • Knife
  • Fork

Method
 

  1. Prepare all your ingredients: chop the celery finely, mince the garlic, zest the lemon, and roughly chop the pecans.
  2. If you like toasted pecans, heat a skillet over medium and toast them with a teaspoon of oil until golden and fragrant, about 3 minutes. Let cool.
    2 cups shredded rotisserie chicken
  3. In a large mixing bowl, combine the shredded chicken, chopped celery, toasted pecans, minced garlic, and lemon zest. Mix gently to distribute ingredients evenly.
    2 cups shredded rotisserie chicken
  4. Add the mayonnaise and olive oil (if using) to the bowl. Stir until the mixture becomes creamy and well-coated. Adjust with salt and pepper to taste.
    2 cups shredded rotisserie chicken
  5. Taste the salad and add more salt, pepper, or lemon zest if desired to brighten the flavors.
    2 cups shredded rotisserie chicken
  6. Serve immediately or chill the salad in the refrigerator for 20-30 minutes to enhance the flavors and improve the texture.