Easy Rotisserie Chicken Salad Recipe

5 from 6 votes
Jump to RecipeSave to FavoritesPrint

This post may contain affiliate links. Please read our disclosure policy.

This homemade Rotisserie Chicken Salad recipe is easy to make and loaded with shredded chicken, hard-boiled egg, bacon, pecans, pickles, onions, and homemade mayo. It’s perfect served over lettuce or on top of cucumbers. Plus, there are only 2 net carbs per serving! Whole30, Keto, and Paleo.

a scoop of rotisserie chicken salad on piece of lettuce

What Makes This Recipe Great

This easy Rotisserie Chicken Salad recipe is the perfect lunch, dinner, or appetizer. It’s filled with so much flavor and can be served over lettuce, on top of cucumbers, or stuffed in mini peppers for the perfect low-carb meal or snack. 

Even better, this recipe can be whipped up in no time at all and serves as an amazing meal prep option. You will love this recipe because it takes turns simple ingredients into a delicious chicken salad in just 5 minutes! 

And who doesn’t love a quick and easy recipe that’s also healthy, tasty, and just so simple?

Ingredient Notes

recipe ingredients in small bowls and labeled
  • rotisserie chicken: You can use any store-bought rotisserie chicken or leftover chicken breast that is cooked and finely shredded.
  • hard-boiled egg
  • chopped pickles
  • bacon: Use cooked bacon and chop it, or you can use bacon bits if you prefer. I think fresh bacon tastes the best. 
  • sweet yellow onion: You can also use chopped red onion or green onion for a sharper onion flavor. 
  • parsley: Use fresh or dried, whichever you have on hand. 
  • homemade mayo: I have a delicious homemade mayo recipe, or you can use your favorite store-bought version. You can use plain greek yogurt instead of mayo if preferred. 
  • pecans: You can use roasted or raw. Roughly chop them before adding them to the mixture. 
  • pickle juice
  • garlic powder
  • salt and pepper: to taste

Optional ingredients:

Some people like to add a little dijon mustard, dried cranberries, and/or a different type of onion to their chicken salad. Feel free to do this. Chicken salad is one of those recipes that is easy to customize to your individual taste. 

Recipe Step by Step

numbered step by step photos showing how to make chicken salad
  1. To a food processor, add in the cooked chicken and pulse for 20 seconds or until the chicken is nice and chopped. 
  2. Transfer the chopped chicken to a large bowl and add the remaining ingredients. Mix with a large wooden spoon until combined and creamy. 
  3. Place a lid on the mixing bowl and place it in the fridge for at least 3 hours or overnight before serving. Serve with sliced cucumbers, over lettuce, or with mini bell peppers. Or make a sandwich- you can’t go wrong!
  4. Enjoy!
chicken salad in between two slices of white sandwich bread

How to Serve Chicken Salad

  • Over lettuce with a tomato and pickle
  • Stuffed in mini peppers
  • Wrapped in a coconut wrap
  • Gluten-Free Crackers (Not Keto or Whole30)
  • On top of cucumber slices
  • As a sandwich (Not Keto or Whole30, though there are low-carb bread options you can try!)

Mac’s Pro Tips

  • Finely Shredded Chicken: The key to the perfect chicken salad recipe is shredding the chicken by adding it to a food processor. It gives it the perfect consistency and really is a game-changer for the overall texture.
  • Chill overnight: Making sure to allow the chicken salad to sit between 3-24 hours in the refrigerator makes a big difference in the taste. I always like making my salad the night before and allowing it to sit in the fridge overnight before serving. The flavors are incredible and serving it cold is best in my opinion.
  • Homemade Mayo: Store-bought mayo is not my jam. Making mayo homemade is the only way I can eat it. My 60-second Mayo recipe is filled with super simple ingredients and doesn’t have any junk. Click here to grab the recipe.
  • Pickle Juice: Adding a tablespoon or so of pickle juice gives the chicken salad great flavor. It’s my secret for my tuna and chicken salad recipes.

Storage Tips

  • This rotisserie chicken salad recipe can be stored for 3 to 5 days in the refrigerator safely in an air-tight container with a lid.

Recipe FAQs

How long can you keep rotisserie chicken salad? 

This rotisserie chicken salad recipe will last for 3-5 days in the refrigerator. Store in an airtight container for optimal freshness. 

Where is the best place to buy a rotisserie chicken?

There are a lot of grocery stores that carry hot, cooked rotisserie chicken for a great price. Check your local grocery store, or specialty market like Wegman’s, Sprouts, Whole Foods, etc. Costco’s famous rotisserie chicken is also a good option if you have a membership there. 

What can I do with the leftover rotisserie chicken? 

This recipe calls for 5 cups of cooked chicken, so you may not have much leftover, but if you do, you can use it for chicken tacos or burritos, nachos, on pizza, over a salad, stir fry, etc! 

More Quick & Easy Recipes

Inside Out Egg Roll in a Bowl

20-Minute Grilled Bruschetta Chicken

Grinder Sandwich Sliders

Creamy Verde Chicken Chili Bake

Ham & Cheese Pasta Bake

Easy Rotisserie Chicken Salad Recipe

By: Ashley McCrary
5 from 6 votes
This homemade Rotisserie Chicken Salad recipe is easy to make and loaded with shredded chicken, hard-boiled egg, bacon, pecans, pickles, onions, and homemade mayo. It’s perfect served over lettuce or on top of cucumbers. Plus, there are only 2 net carbs per serving! Whole30, Keto, and Paleo.
Prep Time: 5 minutes
Servings: 5 cups

Ingredients  

  • 5 cups chicken cooked and finely shredded
  • 1 hard boiled egg chopped
  • 1/4 cup chopped pickles
  • 2 slices bacon cooked and chopped
  • 1/2 sweet yellow onion chopped
  • 1 tablespoon parsley fresh or dried
  • 3/4 cup homemade mayo
  • 3 tablespoons pecans rough chopped
  • 1 tablespoon pickle juice
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

Instructions 

  • To a food processor, add in the cooked chicken and pulse for 20 seconds or until the chicken is nice and chopped. 
  • Transfer the chopped chicken to a large mixing bowl and add the remaining ingredients. Mix with a large wooden spoon until combined and creamy. 
  • Place a lid on the mixing bowl and place in the fridge for at least 3 hours or overnight before serving. Serve with sliced cucumbers, over lettuce or mini bell peppers. 
  • Enjoy!

Notes

Mac’s Pro Tips

  • Finely Shredded Chicken: The key to the perfect chicken salad recipe is shredding the chicken by adding it to a food processor. It gives it the perfect consistency and really is a game-changer for the overall texture.
  • Chill overnight: Making sure to allow the chicken salad to sit between 3-24 hours in the refrigerator makes a big difference in the taste. I always like making my salad the night before and allowing it to sit in the fridge overnight before serving. The flavors are incredible and serving it cold is best in my opinion.
  • Homemade Mayo: Store-bought mayo is not my jam. Making mayo homemade is the only way I can eat it. My 60-second Mayo recipe is filled with super simple ingredients and doesn't have any junk. Click here to grab the recipe.
  • Pickle Juice: Adding a tablespoon or so of pickle juice gives the chicken salad great flavor. It's my secret for my tuna and chicken salad recipes.

Storage Tips

  • This rotisserie chicken salad recipe can be stored for 3 to 5 days in the refrigerator safely in an air-tight container with a lid.

How to Serve Chicken Salad

  • Over lettuce with a tomato and pickle
  • Stuffed in mini peppers
  • Wrapped in a coconut wrap
  • Gluten-Free Crackers (Not Keto or Whole30)
  • On top of cucumber slices
  • As a sandwich (Not Keto or Whole30, though there are low-carb bread options you can try!)

Nutrition

Serving: 1/2 cup | Calories: 247kcal | Carbohydrates: 3g | Protein: 16g | Fat: 19g | Cholesterol: 103mg | Sodium: 433mg | Fiber: 1g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @myusername or tag #myhashtag!

About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

View More Delicious Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. 5 stars
    this is the kind of simple but flavorful recipe i dream for weekday lunches. i used a rotisserie chicken from the grocery store and primal kitchen paleo mayo to save myself some extra time 😉 ate some today wrapped in butter lettuce and it was perfect. this was my first time breaking up chicken in the food processor like that – it’s hella smart – less work on the body in breaking down/digesting the meat.

  2. 5 stars
    OMG I have just made this and have it chilling in the fridge. It really is slap somebody AMAZING! One of the BEST chicken salads I’ve ever had!! Thanks Mac!

  3. Hi! I am excited to make this chicken salad but have a question: do you use dill or sweet pickles/pickle juice? Thanks!

  4. 5 stars
    I made this AGAIN today for lunch! I have my own chicken salad recipe that have been making for 20+ years, but I prefer this one nowadays. Love love love!!!