Pin
This Summer Rotisserie Chicken Salad is my go-to when the days are hot and I want a meal that feels both satisfying and light. It is just the thing for using up leftover rotisserie chicken and loading up on vibrant, crisp produce. One bowl and ten minutes later, you have a meal that works for any occasion, from backyard lunches to sunny day picnics.
The first summer I made this was for a last-minute picnic in the park. Every bite tasted bright and fresh, and everyone kept asking for the recipe. Now it is a regular in my warm-weather meal rotation.
Ingredients
- Shredded rotisserie chicken: about two cups provides juicy flavor and saves time. Look for birds with golden skin and a rich aroma at the store for best results
- Mixed greens: four cups Choose a mix of spinach arugula and romaine for a balance of flavors and textures. The freshest greens should be crisp with no wilting edges
- Medium cucumber: look for firm cucumbers with glossy skin. They add crunch and refreshing coolness when thinly sliced
- Cherry tomatoes: one cup You want vibrant tomatoes that feel heavy for size They bring juicy sweetness with every bite
- Red onion: about half Sliced thinly this adds mild sharpness and beautiful color. Choose onions that feel firm with no soft spots
- Extra virgin olive oil: three tablespoons Rich and fruity this forms the salad base. Pick a high-quality oil for the best taste
- Freshly squeezed lemon juice: two tablespoons Only use fresh lemons for the brightest possible flavor
- Dijon mustard: one tablespoon This gives the dressing a tangy kick and creamy texture
- Salt and pepper: to taste Use flaky salt and freshly cracked black pepper for best flavor control
Step-by-Step Instructions
- Shred the Chicken:
- Pull the rotisserie chicken apart using your fingers or two forks. Tear the meat into bite-sized pieces paying attention to remove skin or bones. The chicken should be moist and easy to shred
- Prep the Greens:
- Rinse the mixed greens thoroughly under cool water. Spin or pat dry with a towel. This step ensures your salad is crisp not soggy
- Chop the Veggies:
- Thinly slice the cucumber and onion. Cut the cherry tomatoes in half. Using a sharp knife keeps the vegetables looking neat and helps them blend evenly in the salad
- Mix the Salad Base:
- In a large bowl combine the greens shredded chicken cucumber tomatoes and onion. Toss everything lightly by hand to distribute ingredients evenly
- Make the Dressing:
- Using a small bowl whisk together the olive oil lemon juice Dijon mustard salt and pepper. Whisk until the mixture looks creamy and emulsified. Taste and adjust seasoning if needed
- Toss and Serve:
- Pour the dressing over the salad ingredients in the large bowl. Gently toss everything using tongs or clean hands until all components are coated. Serve immediately to keep things crisp and fresh
Pin
I always look forward to the first tomatoes of summer for this dish – their sweetness turns a good salad into something extra special. My kids make it fun by mixing and matching their favorite vegetables every time.
Storage Tips
If you are making this salad in advance store the dressing separately from the greens and veggies. Mix everything together just before eating to keep the salad crisp. Leftover rotisserie chicken can be shredded and frozen in airtight bags for up to three months
Ingredient Substitutions
Swap out the rotisserie chicken for grilled tofu or chickpeas for a vegetarian version. Kale makes a hearty alternative to mixed greens. Add crumbled feta or goat cheese for a creamy element or swap lemon juice for red wine vinegar if that is what you have on hand
Pin
Serving Suggestions
Serve this salad inside pita pockets for a portable lunch or pair with a slice of crusty bread. Top with sliced avocado or a handful of toasted seeds for even more summer flavor and variety
Cultural Context
Rotisserie chicken salads have become a summer favorite across the United States because they make use of convenient market options and turn them into something homemade and nourishing. Making a salad this colorful and complete is an easy way to bring the bounty of the season to your table without extra heat or fuss
Recipe FAQs
- → Can I use leftover chicken instead of rotisserie?
Yes! Leftover grilled, baked, or poached chicken works well. Just shred or chop for easy mixing.
- → What greens pair best with the chicken?
A blend of spinach, arugula, and romaine gives a mix of flavor and crunch, but you can use any favorite greens.
- → How do I keep the salad fresh for later?
Store ingredients separately and toss with dressing just before serving to maintain crispness.
- → Can the dressing be adjusted?
Absolutely. Adjust lemon, mustard, or olive oil amounts to taste, or add herbs like basil or parsley.
- → What other ingredients can I add?
Try adding avocado, sweet corn, bell pepper, feta, or nuts for extra flavor and texture variety.