This mouthwatering rotisserie chicken salad sandwich is a masterclass in simplicity and flavor. By combining tender chicken with an array of vegetables, a tangy mustard-spiked dressing, and crunchy almonds, you’ll create a dish that’s as satisfying to eat as it is effortless to prepare. Whether you serve this homemade chicken salad on a bun, baked potato, or enjoy it on its own, the bold, fresh flavors will leave you craving more with every bite.
A creamy rotisserie chicken salad sandwich makes for a delightful lunch or snack. With its savory flavors and perfect creaminess, it’s an easy recipe to fall in love with. If you’re always on the lookout for new sandwich ideas to try out, you might also appreciate pressed Italian sandwiches, French dip sandwiches, or any of these tempting and delicious sandwich recipe inspirations.
Why You’ll Love This
Making this delicious chicken salad recipe is a breeze when you’re prepared and methodical. Simply combining the ingredients with ease, you’ll be enjoying the flavorful results in no time. The freshness of homemade chicken salad is unparalleled, far surpassing any store-bought alternative. When it comes to satisfying your cravings or feeding a crowd, this easy-to-make salad is sure to please. Whether you’re looking for a tasty sandwich filling, a buffet showstopper, or simply a way to use up leftover rotisserie chicken, you might find yourself whipping up a double batch – and that’s just fine, because this creamy delight is always in demand!
How to Make Chicken Salad
To start preparing your salad, begin by removing the skin from a rotisserie chicken and shredding the meat into bite-sized pieces. Place the chicken skin and carcass in one bowl and the shredded chicken in another. Next, dice the carrots and celery, finely chop or mince the red onion, and add them to the chicken mixture. Allow the frozen peas to thaw as you combine them with the other ingredients. Create the dressing by whisking together mayonnaise, mustard, and vinegar. Adjust the seasoning as needed before pouring it over the chicken mixture. Toss everything together until well combined. Finish the salad by adding salt and pepper, then refrigerate for at least an hour or until the peas have thawed. Just before serving, sprinkle some chopped almonds and paprika on top.
Substitutions and Variations
If you’re out of luck when it comes to rotisserie chicken, don’t worry – cooked chicken breast or canned chicken can be a suitable substitute. To mix things up, feel free to add sweet elements like diced apples, pears, or grapes, or dried cranberries, raisins, and currants for added flavor. Crunchy options include chopped pecans, walnuts, or toasted sunflower seeds in place of the almonds. For extra flair, you can also toss in some fresh dill, green grapes, garlic powder, or corn kernels. If certain veggies don’t tickle your fancy, feel free to omit them altogether – and if you’re looking for a variation, swap the red onion for shallot or green onions instead. To reduce saturated fat, consider using low-fat mayonnaise or a favorite low-fat dressing. Alternatively, blend in some fat-free Greek yogurt with your regular mayo for a healthier twist.
How to Store Chicken Salad
When storing leftover trail mix, it’s essential to keep it in an airtight container in the refrigerator and consume it within three days. The almonds, which can become soft over time, may be best added just before serving to maintain their texture. As for freezing, unfortunately, this recipe doesn’t hold up well to preservation, so it’s best enjoyed fresh.
Top Tips
The versatility of this chicken salad recipe is one of its greatest strengths. Whether you’re working with store-bought rotisserie chicken, canned chicken, poached or grilled breast meat, or even dark meat like thighs or leg quarters, the possibilities are endless. The beauty of this dish lies in its ability to be molded to suit your tastes and preferences. So don’t feel limited by traditional sandwich form – serve it in a pita pocket or wrap, atop a bed of mixed greens, alongside baked potatoes, or even paired with a simple green salad and a bowl of soup. With a little creativity, this chicken salad recipe is sure to become a staple in your lunch rotation.
Chicken Salad Sandwich FAQs
While it’s possible to prepare this rotisserie chicken salad recipe ahead of time, it’s essential to store it in an airtight container to maintain its texture and prevent spoilage. If left uncovered, the salad may dry out or become contaminated. On the other hand, having leftover rotisserie chicken can be a great opportunity to experiment with various other recipes. In terms of adding extra elements to enhance the sandwich, this chicken salad pairs beautifully with any type of bread. Feel free to incorporate lettuce, cheese slices, or your favorite fillings to make it more substantial.
Chicken Salad Recipe with Rotisserie Chicken
Rotisserie Chicken Salad Sandwiches
Savoring a delightful lunch or snack, this creamy rotisserie chicken salad sandwich recipe is a culinary treat. With a mere 20 minutes of prep time and an additional hour for chilling, you’ll be indulging in a satisfying meal that’s both flavorful and creamy.
Instructions
Begin by setting aside the rotisserie chicken’s skin on a plate or large bowl, leaving the carcass intact. Cut the meat into 1-inch pieces, then transfer them to a separate mixing bowl, keeping the skins and carcass separate. Dice the carrots and celery into small pieces, and finely chop the red onion. Add these ingredients to the bowl with the chicken. Next, add the frozen peas to the bowl, which will slowly thaw and help keep the salad cold throughout the preparation process.
In a separate bowl, whisk or fork-mix together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy. Taste the dressing and adjust the Dijon mustard and apple cider vinegar to your desired level of tanginess.
Pour the dressing over the chicken, vegetables, and peas mixture in the large bowl. Gently combine all the ingredients until they are evenly coated with the dressing, taking care not to overmix and make the chicken mushy. Finally, add salt and pepper to taste.
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour, allowing the flavors to meld together. During this time, the frozen peas will thaw. Serve the salad cold, just before garnishing it with almonds and paprika to keep them crunchy.
Notes
Whether you’re using leftover rotisserie chicken or opting for canned or cooked breast, thighs, or leg quarters, this recipe is incredibly versatile. The beauty of it lies in its ability to be customized to your taste and preferences. You can serve the mixture as a sandwich filling, wrapped in a pita pocket or flatbread, or even atop mixed greens with your favorite toppings. Alternatively, enjoy it alongside baked potatoes, a hearty green salad, or paired with a bowl of warm soup – the possibilities are truly endless!