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Friday, March 11, 2011

Rotisserie Chicken Salad

This is for Steph White.  She was upset about Rotisserie Chicken Salad she purchased at a local grocery store.  The list of ingredients was long & most were unrecognizable.  If you can't pronounce the ingredient or don't know what it is, don't buy it.  Here is a tip: if you are going to buy an item from the deli, ask the clerk to print the ingredient label from the scale before you buy it.  You would be surprised what's in some of that stuff!! 

I created this chicken salad recipe while working at D'Amico & Sons in Minneapolis.  I was working with D'Amico & SUPERTarget at the time, they were looking for ways to utilize leftover rotisserie chicken meat.  This salad become so popular in the 23 stores it was sold in, they couldn't keep up with it.  They were roasting chickens just to make the salad!

It is easy and DELICIOUS.  Be sure you read the ingredient label on the rotisserie chicken before you bring it home!  Enjoy.

Be sure you allow meat to cool before making salad

2 1/2 pounds Rotisserie Chicken Meat (you can use all white or white & dark)
2 Cups Mayonnaise
2 TBSP Fresh Lemon Juice
1 tsp Freshly Ground Black Pepper
1 TBSP Lemon Pepper (with salt, if using salt free, you will need to adjust salt to your taste)
3/4 Cup Diced Red onion
3/4 Cup Diced Celery (wahsed & dried)
2 TBSP Fresh Chopped Garlic
3 TBSP Chopped Italian Parsley (washed & dried)

Remove skin from chicken and discard.  Pick chicken meat into chunks.  I like it chunky, if you prefer it shredded pull pieces by hand.

In mixing bowl, combine mayo, lemon juice, black pepper, lemon pepper, and garlic.  Whisk ingredients together.  Gently fold in remaining ingredients. 

Serve on top of mixed greens or on a croissant or toasted ciabatta bread with lettuce and tomato!!

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