This is my favorite way to make cold chicken salad. It has a tangy fresh taste, and is not too “mayonnaisey”. It’s very simple to make using rotisserie chicken and can be whipped up in minutes. It’s great on a sandwich or also as a scoop in a green salad with vinaigrette.
TIPS: The longer it sits in the fridge, the more the rosemary flavor comes forward, so don’t be tempted to add too much upfront. You can add more mayonnaise if you like it creamier and same with the lemon if you like it very lemon tasting. Including the dark meat from the chicken makes this chicken salad less dry.
Rosemary Lemon Chicken Salad
Ingredients
- 3 C cooked rotisserie chicken chopped fine
- 1/3 C green onion chopped fine
- 1/2 – 3/4 C mayonaise
- 1 tsp chopped fresh rosemary (or 1/2 tsp dry)
- 1 – 2 Tbsp lemon juice
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Place finely chopped chicken in a medium bowl. (If you prefer very fine chicken salad, put chicken in food processor and process a few seconds until very finely shredded, but not a paste).
- Add to the chicken the green onion, 1/2 C mayonnaise , rosemary, 1 Tbsp lemon juice, dijon and salt and pepper. Stir to combine. Add up to an additional 1/4 C mayonnaise if you prefer your chicken salad moister. Taste, and add additional lemon juice if you prefer more lemony flavor. Stir to combine. Store refrigerated for up to 5 days.
- Enjoy!