Tuesday, June 19, 2012

Rotisserie Chicken Salad

Over the last two years I have been trying to perfect my chicken salad recipe.  I have tried many variations, using canned chicken, baked chicken, with eggs without eggs; trying to get the recipe just right.  I have finally nailed down a recipe that makes great chicken salad every time. 

Lately I have been serving chicken salad as an appetizer, spooning chicken salad into phyllo cups and garnishing it with parsley and smoked paprika. These Chicken Salad Bites are an easy appetizer that taste great and can be made ahead of time.

Chicken Salad Recipe
Updated 5/15/2013
  • 1 whole rotisserie chicken, shredded without the skin
  • 3 - 4 tablespoons chicken drippings from rotisserie chicken
  • 3 celery ribs, diced
  • 1/2 large green pepper, diced
  • 1/2 small onion, diced
  • 1 cup of mayo
  • 2 tablespoons yellow mustard
  • 1/4 cup sweet relish
  • salt, pepper, garlic powder, onion powder to taste
  1. In a large bowl combine shredded chicken, chicken drippings, diced veggies and relish. Mix well.
  2. Add in 2/3 cup of mayo and mustard, mix well.  Add additional 1/3 cup of mayo one tablespoon at a time until it has reached a desired consistency.
  3. Season to taste with salt, pepper, garlic powder and onion powder. 
  4. Let chill and serve.
Note: For best results, prepare chicken salad using a chicken that is warm or room temperature. 
To make Chicken Salad Bites, use a spoon or melon baller and scoop chicken salad into store bought phyllo cups.  Sprinkle with fresh parsley and smoked paprika.  This recipe will make about 45 bites.