Crispy Chicken Salad (Printable)

Tender rotisserie chicken combined with celery, grapes, and crunchy greens for a fresh, tasty dish.

# Ingredient List:

→ Salad

01 - 3 cups cooked rotisserie chicken, shredded or chopped
02 - 1/2 cup mayonnaise
03 - 1/2 cup celery, finely diced
04 - 1 cup seedless red grapes, halved
05 - 4 cups mixed salad greens (romaine, arugula, spinach)
06 - 1/4 cup sliced almonds or pecans (optional)
07 - Salt, to taste
08 - Black pepper, to taste

→ Garnish

09 - 2 tablespoons fresh chives or parsley, chopped (optional)

# Steps:

01 - In a large bowl, gently mix shredded rotisserie chicken, mayonnaise, diced celery, and halved grapes until evenly coated.
02 - Add salt and black pepper according to taste and stir gently to incorporate.
03 - Distribute mixed salad greens evenly onto four serving plates or a large platter.
04 - Spoon the chicken mixture over the bed of greens.
05 - Sprinkle with sliced almonds or pecans if desired, then garnish with chopped chives or parsley.
06 - Present the salad right away to maintain freshness and crispness.

# Expert Advice:

01 -
  • It comes together in fifteen minutes, making it perfect for those evenings when you're hungry but not interested in cooking.
  • The sweet-salty-creamy balance feels indulgent while actually being straightforward and real.
  • Rotisserie chicken does all the work, so you get restaurant-quality protein without the stress.
02 -
  • Don't skip the step of tasting and adjusting the seasoning—underseasoned mayo makes everything taste flat and one-note.
  • The secret is using warm rotisserie chicken and cold greens at the same moment. That temperature contrast is what makes this feel special instead of ordinary.
03 -
  • Buy the rotisserie chicken warm and shred it while it's still slightly hot—it falls apart more easily and tastes fresher than cold chicken.
  • Don't overdress the mixture. The mayo should coat everything, but it shouldn't pool at the bottom of the bowl. Fold, don't stir aggressively.
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