Chicken Salad with rotisserie chicken is a quick and easy recipe that you can use to make chicken salad sandwiches, wraps, or serve it as a spread with crackers. It’s the perfect lunch or dinner!
One of my favorite ways to use leftover chicken is this recipe. Especially during the summer when we grill chicken – I like to cook extra just to have chicken salad sandwiches the next day.
This is a cool and creamy salad made with cooked chicken, seasonings, cheese, and a creamy mayo-sour cream dressing. It’s great all year, but we really enjoy it when it is warm, and we don’t feel like cooking.
How to Make Chicken Salad
- We prefer using rotisserie chicken because it’s easy and we usually have it in the freezer. You can also use leftover grilled chicken or even canned chicken. Chop or shred your chicken breasts.
- The creamy dressing is made with sour cream and mayonnaise, but you can swap greek yogurt for the mayo if you prefer.
- We always add lots of spices to our chicken salad: salt, black pepper, paprika, and garlic powder.
- For crunch we loved to add chopped red onion (or yellow onion), green onions, and diced celery.
- We also love cheese in our chicken salad, so we add shredded cheddar cheese and parmesan cheese too.
Different Ways to Serve Chicken Salad
- Sandwich Recipe: Use it as a sandwich filling and serve it on sliced bread, croissants, or bagels. Add lettuce leaves and sliced tomatoes for a delicious cold sandwich.
- Wraps: It also makes excellent wraps! Roll it up in flour tortillas or use it to make lettuce wraps.
- Spread: Sometimes we like to have chicken salad with crackers. Spread it on Ritz, saltines, Wheat Thins, or other sturdy crackers that you like.
- Salad: Make a green salad and add a scoop of chicken salad on top.
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Recipe Variations
- Any cooked chicken will work for this recipe – I like chicken breasts or thighs. You can use leftover slow cooker shredded chicken, grilled chicken, or baked chicken. Another option is to use leftover roast turkey to make this salad.
- Leave out the cheese or switch up the cheddar for your favorite. Monterey jack, pepper jack, Gruyere, or Provolone would all work well and blue cheese is also good if you like that flavor.
- Sometimes I add cooked and crumbled bacon or bacon bits, chopped grapes and/or pickles to this chicken salad recipe, or even chopped nuts like almonds, walnuts, or pecans.
- Use greek yogurt in place of the mayo, or add avocado or eggs to make egg salad.
- Add some fresh herbs, like chives or chopped fresh parsley or cilantro. I also love using dijon mustard sometimes for flavor.
Chicken Salad Recipe
This Chicken Salad recipe is a perfect way to use up leftover chicken for a light and delicious lunch or dinner.
Prep Time 7 minutes
Ingredients
- 2 C cooked shredded chicken canned or rotisserie work well too!
- ½ C mayo
- ½ C sour cream
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper to taste
- ½ C. cheddar cheese
- ¼ grated parmesan cheese
- ¼ C red onion diced
- ¼ C green onion diced
- 1 rib of celery diced
Instructions
- Mix chicken with mayo, sour cream and seasonings.
- Add in remaining ingredients and mix until combined.
Recipe Video
Recipe Notes
Serve on croissants as a sandwich or with crackers. Enjoy!
Recipe Nutrition
Serving: 1serving | Calories: 494kcal | Carbohydrates: 4g | Protein: 26g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 436mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 628IU | Vitamin C: 4mg | Calcium: 257mg | Iron: 1mg
Nutritional information not guaranteed to be accurate