FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
chicken salad recipe with rotisserie chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A vibrant twist on classic chicken salad, this recipe features a smoky red pepper and sumac sauce instead of traditional mayonnaise dressing. It uses rotisserie chicken for a quick, flavorful meal perfect for sandwiches or lettuce wraps.
Ingredients
- 4 cups (450 g) shredded rotisserie chicken
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 g) unsweetened plain yogurt
- 1/2 cup (120 g) roasted red bell peppers, drained
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 g) smoked paprika
- 1 teaspoon (3 g) ground sumac
- 1 clove minced garlic
- 1 stalk finely diced celery
- 1/4 small minced red onion
- 2 tablespoons (10 g) fresh parsley, chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Shred Chicken and Prep Vegetables: Shred the chicken meat into bite-sized pieces and combine in a large bowl with the finely diced celery and red onion.
- Blend Smoky Dressing: In a food processor or blender, combine the mayonnaise, yogurt, roasted red peppers, lemon juice, smoked paprika, sumac, garlic, salt, and pepper. Process until completely smooth.
- Combine Salad Ingredients: Pour the blended dressing over the chicken mixture and add the fresh parsley. Gently fold the ingredients together until evenly coated. Add additional mayonnaise if needed for a creamier texture.
- Chill Before Serving: Cover and refrigerate for at least 30 minutes to allow the flavors to meld fully. Serve chilled on sandwiches, crackers, or in lettuce cups.
Notes
To avoid a watery salad, ensure the roasted red bell peppers are thoroughly drained before blending the sauce. For meal prep, refrigerate for up to 3-4 days in an airtight container. If making a milder version for children, reduce the amount of smoked paprika and red onion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 1 g
- Sodium: 410 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 80 mg