Description
This Summer Chicken Salad Recipe is a quick and flavorful dish perfect for warm weather meals. Combining tender shredded rotisserie chicken with crisp celery, sweet grapes, fresh herbs, and a tangy, creamy dressing, this salad offers a refreshing balance of textures and tastes. Ready in just 15 minutes, it’s an ideal option for a light lunch or picnic side that can be prepared ahead and chilled to enhance the flavors.
Ingredients
Scale
Main Ingredients
- 1 small rotisserie chicken, bones and skin removed (500 grams)
- 1 cup red seedless grapes, halved (165 grams)
- 3 stalks celery, chopped (70 grams)
- 1/4 cup green onion, chopped
- 1 tbsp fresh dill, chopped
Dressing Ingredients
- 1/2 cup Duke’s Light Mayonnaise (120 grams)
- 3 tbsp sweet relish (45 grams)
- 1 1/3 tbsp coarse ground Dijon mustard (20 grams)
- 1/2 lemon, juiced and zested
- 1 tsp lemon pepper dill seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the chicken: Remove all bones and skin from the rotisserie chicken and shred the meat into bite-sized pieces. Place the shredded chicken in a large mixing bowl.
- Combine all ingredients: Add the halved grapes, chopped celery, green onions, and fresh dill to the bowl with the chicken. Pour in the mayonnaise, Dijon mustard, and sweet relish. Add the lemon juice and zest, lemon pepper dill seasoning, salt, and black pepper.
- Mix thoroughly: Using a large spoon or spatula, gently fold all ingredients together until everything is evenly coated with the dressing. Be careful to maintain the texture of the chicken and other ingredients while mixing.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together for the best taste experience.
Notes
- Use a rotisserie chicken for convenience and optimal flavor, but you can substitute with cooked and shredded chicken breasts or thighs.
- Adjust the seasoning to taste, especially the lemon pepper dill seasoning, to suit your preference.
- For a lower-fat version, substitute the mayonnaise with Greek yogurt or a light mayo alternative.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve the salad on a bed of mixed greens, in a sandwich, or with crackers for varied meal options.
