Description
This rotisserie chicken salad is creamy, herby, and ready in 10 minutes – the food processor trick gives it a perfect smooth, scoopable texture.
Ingredients
- 1/2 cup chopped celery (about 2 stalks)
- 1/4 cup chopped green onion (about 3 medium green onions)
- 2 cups shredded chicken (can use light, dark, or mix of both)
- 1/3 cup mayonnaise
- 1 tsp. Dijon mustard
- 1/8 tsp. sea salt
- 1/8 tsp. dried dill
Instructions
- Add celery and green onion to a food processor bowl and pulse until chopped into really small pieces, scraping down the bowl once or twice.
- Add shredded chicken, mayonnaise, and dijon to the food processor.
- Pulse 5 times. Scrape down the sides with a spatula and pulse 5-10 more times.
Notes
Be careful not to over-pulse the chicken salad as you want to keep some of the texture (unless you don’t!)
Storage: Store chicken salad in an airtight container in the refrigerator for 2-3 days.
Ingredient notes: Use your favorite mayo for the best flavor. You could swap plain Greek yogurt for the mayo, but it will add more tang and less creamy flavor and texture. If you cook your own chicken rather than using rotisserie, you may need to adjust the seasonings and add more salt since rotisserie chicken is already seasoned.
Prep ahead: If you plan on cooking your own chicken, you could cook that a day or two in advance.
Special tools: My immersion blender (which is also a mini chopper) is one of my new favorite appliances. It’s so much easier than pulling out the full food processor, and I find myself reaching for it all the time!
Serve with: Crackers, veggies, bread or pita bread, or in a wrap.