Description
This refreshing Summer Chicken Salad combines tender rotisserie chicken with sweet red grapes, crisp celery, and a tangy, dill-infused dressing. It’s a quick, no-cook dish perfect for light lunches or picnics, bursting with fresh flavors and creamy texture.
Ingredients
Scale
Chicken
- 1 small rotisserie chicken, bones and skin removed (500 grams)
Salad
- 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
- 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. Mix carefully to maintain the texture of the chicken and other ingredients.
- Chill before serving: For best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Notes
- Using rotisserie chicken saves time and adds flavorful cooked chicken.
- Chilling the salad enhances the taste by allowing the flavors to meld.
- Adjust salt and seasonings to taste if preferred.
- This salad is great served on its own or with fresh greens, bread, or crackers.
- Store leftovers covered in the refrigerator and consume within 2-3 days.
