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Homemade Costco Rotisserie Chicken Salad Recipe
Ash Tyrrell

Homemade Costco Rotisserie Chicken Salad Recipe

I'll admit it, I used to think chicken salad was boring until I started making mine with a Costco rotisserie chicken. The first time I shredded that warm, juicy bird straight into a bowl with some creamy dressing, I knew dinner prep had changed for good
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Total Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 4 cups rotisserie chicken shredded or diced — the star of the dish, and using a store-bought bird saves you the most time
  • 1 cup celery finely chopped — adds that classic crunch, skip it if you're not a fan (see variations)
  • 1/2 cup red onion finely diced — gives a mild bite, soak in cold water first if you want it milder
  • 3/4 cup mayonnaise — the base of the creamy dressing go full-fat for the best texture
  • 1/4 cup plain Greek yogurt — lightens up the dressing without sacrificing creaminess
  • 1 tablespoon Dijon mustard — adds a little tang that balances the richness
  • 1 tablespoon fresh lemon juice — brightens everything up skip the bottled stuff if you can
  • 1/2 cup red grapes halved — brings a pop of natural sweetness in every bite
  • 1/3 cup toasted almonds or pecans chopped — toast them first, it makes a huge difference in flavor
  • 1/4 cup fresh parsley or dill chopped — fresh herbs wake up the whole salad, dried just won't do it justice
  • 1/2 teaspoon salt — season to taste since rotisserie chicken is already salty
  • 1/4 teaspoon black pepper — freshly ground if you have it it just tastes sharper

Method
 

  1. I like to pull the chicken while it's still a little warm since the meat comes off the bone so much easier that way. Remove the skin and bones, then shred or dice the meat into bite-sized pieces. Try to keep the pieces fairly even so every bite has the same texture.
  2. While the chicken cools slightly, I dice up the celery, red onion, and grapes on my cutting board. Keeping everything a similar small size helps the salad hold together better and makes it easier to scoop. This is also when I toast my nuts in a dry skillet for a couple of minutes.
  3. In a small bowl, I whisk together the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until it's completely smooth. I always taste it at this stage and adjust the salt and pepper before it goes anywhere near the chicken. A smooth, well-seasoned dressing makes or breaks this recipe.
  4. Now I add the shredded chicken, celery, onion, grapes, and toasted nuts into my large mixing bowl. I pour the dressing over the top and use a rubber spatula to gently fold it all together. I try not to overmix so the chicken doesn't turn mushy and the grapes stay intact.
  5. I always pop the bowl in the fridge for at least 30 minutes before serving, covered with plastic wrap or a lid. This resting time lets the flavors really meld together and the salad firms up slightly, making it much easier to scoop onto bread or crackers.

Notes

  • I always use a warm rotisserie chicken straight from the store because the meat shreds so much easier than cold chicken.
  • I toast my nuts every single time now, it only takes a few minutes and the flavor boost is huge.
  • I taste my dressing before mixing it in, since it's much easier to adjust seasoning in a small bowl than in the whole batch.
  • I chill mine for at least 30 minutes, but honestly it tastes even better the next day once the flavors have had time to sit.
  • I keep my grapes whole or just halved so they don't turn mushy and watery when mixed in.