Go Back
Chicken salad with apples craisins celery on a bed of lettuce with crackers

Leftover Rotisserie Chicken Salad

Jami Powell
Save Recipe
Total Time 15 minutes
Course Lunch, Salad

Ingredients
  

  • 2½-3 cups rotisserie chicken (shredded and pulled from the bone)
  • ⅔-1 cup mayonnaise
  • ¼ cup dried craisins
  • ¼ cup green apple
  • ¼ cup celery
  • ¼ cup walnuts
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • ¼ teaspoon poppyseeds

Instructions
 

  • Pull chicken from bone and shred into small pieces. *See variations above
  • Chop celery and green apple into small pieces. Crush walnuts.
  • Mix all ingredients together until fully coated. Add salt and pepper (and more mayonnaise if needed) to taste.
  • If you have time, place salad into the refrigerator to chill for several hours. Serve cold with crackers, in sandwich bread, or scooped on top of greens. Sprinkle with poppyseeds for garnish (if desired).
Did you make this recipe?Tag @powell.family.cooking on Instagram