Creamy Rotisserie Chicken Salad

January 18, 2012

I am drooling as I upload these pictures and type this.  This was BEYOND AMAZING.  And easy.  I yapped on the phone with my mom the entire time while whipping this up and snapping pictures. :)

{Pull the meat off of your rotisserie chicken and chop up into small pieces.}

{Finely dice 1/4 cup of each: red pepper, green onion and celery.  Red or white onion would also work. You want reaaaalllly small pieces for this.}

{Next, gather your ingredients for the creamy dressing.}

{Start with the mayonnaise; using maybe 1/2 or 3/4 cup at first.  Remember, you can always add more if needed.  The last thing you want is slimy chicken salad with too much mayo.}

{To the mayonnaise, add a 1/2 teaspoon of white wine vinegar and 1 teaspoon of sugar, a pinch of salt and a few cracks of black pepper.}

{Add your chopped veggies and dressing to the bowl of chopped chicken.}

{Mix well until perfectly combined.  Add more mayo, if needed. YUM!}

{I made sandwiches for Cory and the kiddies, using toasted multi-grain bread.}

{Over a really thin layer of mayo on the toast, I added fresh spinach leaves, sliced tomatoes and a teeeeny sprinkle of salt and pepper.}

{I piled on the creamy chicken salad.}

{And added a sliced hard boiled egg to each one.}

{Sliced it in half and was DONE. AMAZING.}

{I opted for crackers to scoop up and enjoy my chicken salad.}

{So so so good.  If chicken salad is your thing, you will LOVE this. ENJOY!}

...and the leftovers at work were even better.

xoxo, thanks for reading!

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