Name: Rotisserie Chicken Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: ½ cup avocado oil mayo; ½ cup celery, chopped; 2 cups rotisserie chicken, shredded; ¼ cup red onion, chopped; ½ tablespoon Dijon mustard; ¼ teaspoon salt; ¼ teaspoon pepper

Let’s be real—sometimes you just need something easy that tastes like you tried. This rotisserie chicken salad has saved my weekday lunches more times than I can count. It’s creamy, crisp, tangy, and comes together in minutes thanks to the shortcut magic of store-bought rotisserie chicken.

I like making a big batch of this on a Sunday night and scooping it into lettuce wraps, layering it on toasted sourdough, or honestly just eating it straight from the bowl when I need a quick bite between writing recipes and wrangling dinner.

What Makes This Salad So Handy

It’s super fast. Once you’ve shredded the chicken and chopped the veggies, the whole thing comes together in about 5 minutes.
Meal prep friendly. I make this ahead all the time. It holds up beautifully in the fridge for a few days, and the flavors even get better.
It works a hundred ways. Sandwiches, wraps, crackers, stuffed avocados—whatever you’ve got in the fridge, this salad’s up for it.

What You’ll Need to Make It

Here’s a quick look at what goes into my go-to chicken salad, along with a few notes from my kitchen to yours.

Rotisserie chicken – I always go for the plain, unsauced kind so I can control the flavor. I pull off all the meat (even the dark meat!) and shred it by hand—something about hand-shredded chicken gives a better texture than pre-chopped.
Red onion – Gives the salad a nice bite. If raw onion feels too harsh for you, soak it in a bit of cold water for 10 minutes to mellow it out.
Celery – This brings that signature crunch and freshness. I like to slice mine thin so it blends better with the shredded chicken.
Mayonnaise – I usually stick with avocado oil mayo for a lighter, cleaner taste, but any mayo you love will work just fine.
Dijon mustard – Just a spoonful gives the salad a tangy little lift. I’ve tried it with whole grain mustard too and loved the added texture.
Salt and pepper – Start small and taste as you go. Every rotisserie chicken is seasoned differently, so the salt might need adjusting.

Quick & Easy Method

Once your ingredients are prepped, all you have to do is toss them in a bowl and mix. Here’s how I do it:

Shred the chicken – I use both white and dark meat for flavor and moisture. You’ll want about 3 cups shredded.
Chop the veggies – Dice up the red onion and celery finely so they mix in easily.
Mix it all up – In a big bowl, combine the chicken, celery, onion, mayo, Dijon, salt, and pepper. Stir until everything’s nicely coated.

Sometimes I let it chill in the fridge for 30 minutes so the flavors can meld, but honestly, it’s delicious right away too.

Ingredient Swaps & Add-Ins

There’s no single right way to make chicken salad. Here are a few things I switch up based on what’s in the fridge:

No rotisserie? Leftover grilled or poached chicken works too. Just make sure it’s well-seasoned or give it a quick toss with salt before mixing.
Mayo alternatives – I’ve made this with half mayo and half Greek yogurt for a tangier version. It’s especially good if you’re eating it with fruit like apple slices or grapes.
Add a little something extra – Try tossing in halved grapes or chopped apples, a handful of toasted walnuts or slivered almonds, or a sprinkle of fresh dill or parsley.
Heat lovers – Add a squirt of Sriracha or a pinch of cayenne for a kick. Smoked paprika is great if you want that warm, cozy flavor.

My Favorite Ways to Serve It

This salad is endlessly versatile, and I switch it up based on my mood (or how many dishes I feel like washing).

Crackers & snack boards – Perfect for lazy lunches or picnics. I like using seedy crackers or even cucumber slices for scooping.
Sandwiches – A slice of sourdough, toasted golden, piled with chicken salad, sliced tomato, and crunchy lettuce? It never fails. Croissants work great too if you want something richer.
Lettuce wraps – If I’m trying to keep it light, I’ll use romaine or butter lettuce leaves to make little wraps.
Stuffed avocados – Slice an avocado in half, scoop out a little center, and pile in the chicken salad. It’s satisfying, creamy, and makes a nice light dinner.

How I Store It

After mixing, I pop it into an airtight container and stash it in the fridge. It stays fresh for 3–4 days, and I actually think it tastes better the next day once everything has had time to hang out.

Just give it a quick stir before serving, especially if the dressing has settled or separated a bit.

Common Questions

Can I freeze this chicken salad?
I don’t recommend it. Mayo-based salads don’t freeze well—the texture gets weird and watery once thawed.

Can I make this dairy-free?
Yes, just stick with a dairy-free mayo (most avocado oil ones are) and you’re all set. The rest of the ingredients are already dairy-free.

What if I don’t like raw onion?
You can skip it or use green onions for a milder flavor. Or soak the red onion in water first to tone it down.

How do I make it healthier?
Use Greek yogurt in place of some or all of the mayo, add in fresh herbs for flavor, and load it up with extra veggies like chopped cucumber or bell pepper.