Rotisserie Chicken Salad

The weather is getting warmer and the days are getting longer. It’s time for back yard gatherings, picnics, and spending more time with family and friends and less time in the kitchen. This chicken salad is so tasty and satisfying and can be put together in no time at all.

I like using a rotisserie chicken for my chicken salads. It’s so much faster and adds a little more flavor so I only have to add a few ingredients. This is tasty in a sandwich, a wrap or even by it’s self with some nice crackers and fruit on the side.

Here’s what you need:

* rotisserie chicken

*1/2 cup mayonnaise to start; add more to taste

*cracked pepper to taste

*1/2 tsp. dried dill weed and add more to taste

*1/4 tsp. celery seed and add more to taste

*1 TBS parsley or more to taste

Remove all of the meat of the chicken from the bones and discard the skin. You should get approximately 3 cups.

Chop into desired size pieces.

Place the chicken into a large bowl and add in the mayonnaise and the seasonings.

Mix all of the ingredients together. Taste as you mix and add more mayonnaise and seasonings if desired.

Chill for 30 minutes or more in an air tight container.

Serve on your bread of choice for sandwiches or scoop some out and serve with crackers.


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Chicken Tacos with Guatemalan Slaw

I wasn’t planning on posting this because it was really a spur -of -the -moment -throw -together- -dinner kind of meal, but I have had some ask for the recipe. So you will notice there isn’t any pictures on how to put it together, but it’s pretty easy. Here is what I used:

* Rotisserie chicken

* 1/2 red onion chopped

* cumin; to taste

*coriander; to taste

*onion powder; to taste

* garlic powder; to taste

*dried oregano; to taste

*salt and pepper to taste

*cilantro chopped

*lime juice

*Guatemalan Slaw

* Hard taco shells

I like to buy a rotisserie chicken when it’s on sale, break it down and shred the meat. I then freeze it for later use. This is what I used for these tacos. Take desired amount of chicken and chop into bite size pieces.

Heat taco shells according to package directions and set aside.

Heat about 2 Tbs of oil in a large skillet. Add onions and saute until tender, about 5 minutes. Throw in the chicken and add all the spices, salt and pepper to taste. Cook about 10 minutes stirring often. Add cilantro and lime juice. cook for another minute or two. If you are using a boxed taco kit with the hard shells, you can add the taco sauce to the chicken mixture as well.

Fill taco shells with chicken mixture, add topping of choice and top with Guatemalan slaw.