Rotisserie Chicken Salad Food

ROTISSERIE CHICKEN SALAD

Steps:

• Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season salad with salt and pepper.

ROTISSERIE CHICKEN SALAD SANDWICHES

Steps:

• Mix together the chicken, mayonnaise, mustard, paprika, garlic powder, eggs, celery and bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.
• Serve on split croissants.

CHICKEN TACO SALAD

Steps:

• Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
• Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper.
• Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges.

ROTISSERIE CHICKEN SALAD WITH CHARRED SCALLION DRESSING

Steps:

• Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8-12 minutes; let croutons cool.
• Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.
• Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
• Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.

CHICKEN SALAD

Steps:

• Place chicken meat in food processor and pulse until it becomes very small pieces - remove to large bowl.
• Add scallions, apples, cilantro, parsley, celery salt and pepper to chicken.
• Mix in mayonnaise and prepare sandwiches, or serve individually by placing a scoop on a butter lettuce leaf.

EASY LEFTOVER ROTISSERIE CHICKEN SALAD

Steps:

• Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
• Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.

ROTISSERIE VINAIGRETTE CHICKEN SALAD

Steps:

• Vinaigrette:.
• Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
• In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
• Dressing until evenly coated.
• Refrigerate at least 30 minutes.